Two tablespoonfuls of eschalots minced small, seven teaspoonfuls of chopped tarragon and chervil, five dessertspoonfuls of pounded sugar, the yolks of two eggs, five saltspoonfuls of pepper and salt mixed, and a very small pinch of cayenne. Mix slowly with twelve or thirteen tablespoonfuls of salad oil and six dessertspoonfuls of chilli vinegar. Add half a pint of whipped cream.

The grouse may be roasted or fried. Build up the grouse tastefully in pyramidal form on the green-stuff, then pour the sauce over the whole, and serve.

This receipt for pickled damsons was sent me by one of my very kind readers, with a bottle of the same, which certainly was quite excellent.