Singe, draw, wipe, and truss two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot, cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce (No. 151), half a glassful of good sherry wine, half a cupful of mushroom liquor, and the zest of a lemon ; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg ; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with six croutons (No. 133) on top, and paper ruffles nicely arranged.