Tetras Braise A L'espagnole - Braised Grouse, Spanish Style

Prepare 2 grouse for roasting; place them in a braising pan lined with vegetables, and cook them, according to the rules, for 1 1/2 hours.

When done, dress the birds on a dish, surround them with braised celery, and pour over them their own gravy diluted with Madeira sauce.

Salmi De Tetras Aux Truffes - Salmis Of Grouse With Truffles

Truss and roast a grouse underdone; dissect it in suitable pieces and lay them in a saute pan.

Chop up the carcass, put it in a saucepan with a gill of Madeira, set on the fire, allow it to reduce one-half; then add 2 gills of brown sauce. Cook for 10 minutes, then strain over the dissected bird; add 3 truffles cut in slices, heat well without boiling, and dress on a dish; surround with heart-shaped pieces of bread fried in butter.

Poitrine De Tetras A L'occidentale - Breast Of Grouse, Occidental Style

Lift the breasts of grouse, trim and saute them over a brisk fire.

Have ready 1 pint of pepper sauce, to which add a table-spoonful of red currant jelly. Shred fine 1 part each of red sweet peppers, truffles, gherkins, and the white of a hard-boiled egg; add these ingredients to the sauce, and pour over the breasts.

Poitrine De Tetras A La Londonderry - Breast Of Grouse, Londonderry Style

Lift the breasts of 6 grouse, trim and saute them over a brisk fire. Dress in a circle on a dish, and pour over Londonderry sauce.

Portrine De Tetras A La Romanoff - Breast Of Grouse, Romanoff Style

Prepare and cook the breasts as described for Londonderry; have ready some port wine sauce, to which add shredded gherkins and truffles, and pour over the breasts.

Becasses Flambees Au Cognac - Woodcocks Burned With Brandy

Singe, clean and truss the woodcock, and cook them in a brisk oven, leaving them very underdone. Cut them in halves, and place them in a chafing dish; moisten the dish in which the birds were cooked with a little gravy and a little chicken glaze, and serve separately in a sauce-boat.

Upon serving the woodcock pour over them some brandy and set fire to it, as soon as the flames are extinguished, pour over the gravy.

Becasses En Cocotte - Woodcock In Cocotte

Singe, draw and truss 2 woodcock, chop fine the entrails, first removing the stomach; add some scraped larding pork or a little butter; season with salt and butter, and spread this preparation on small heart-shaped pieces of toast.

Heat some butter in a saucepan, put in the woodcock previously seasoned with salt, and roast them in a brisk oven, turning them occasionally. When done, dress the birds in a cocotte; moisten the pan in which they were cooked with a little rich gravy, pour it over the birds, heat the crusts in the oven, and surround the woodcock with them.

Caises De Becassines A La Financiers - Snipe In Cases, Financier's Style

Lift the breasts of snipe and saute them over a brisk fire. Fill some small cases with Financier garnishing, glaze over the breasts and set one on top of each case.