Required : Three-quarters of a pound of grouse meat. One and a half ounces of raw bacon. One ounce of raw ham. Two raw yolks of eggs. Half a gill of cream. Salt and pepper. About one pint of good brown sauce.
Fry the bacon lightly, chop it fine, also the grouse and ham. Pound it well, mixing into it gradually the raw yolks and cream. Rub this mixture through a fine sieve, add enough brown sauce, made from the bones, to well moisten it, and season carefully. Put a teaspoonful of this forcemeat into a little boiling water, and let it poach till firm, then taste it. If it is too firm and solid, add more sauce, and, if required, some more seasoning. It is always wise to test these mixtures before cooking the whole.
Mousse of Grouse. An appetising manner in which to serve grouse, much liked by most people
Put the mixture into a plain timbale mould, twist a piece of greased paper over the top, and steam gently from forty to forty-five minutes. Turn it out carefully, remove any grease by dabbing it over with soft paper, and strain over it some hot brown sauce, made from the bones, etc., of the grouse. Add wine - port is best - to taste, and be very careful to season the sauce nicely.
A little chopped truffle is a great improvement to this dish.
Cost, 2s. 10d.