Singe, draw and wipe three grouse, removing the skin from the breasts. With a sharp knife make an incision on the top of each breastbone from end to end. Carefully cut off the entire breasts on both sides, including the small wing bone, taking care not to leave a particle of meat on the bones. Remove the small fillets found under the breasts, putting them one side for further use. Make an incision in the breasts at the thinnest side, about three inches long, and one inch in depth, season them inwardly with pepper and salt, stuff them with chicken forcemeat mixed with two truffles and four mushrooms, all finely sliced, and put them into a buttered saute-pan. Gently press the small fillets, using the fingers to give them a hollow shape. Make six slanting, small incisions on the top of each, and insert in them a small piece of smoked beef, one-half inch in diameter; moisten slightly the top of the breasts with water, place a fillet lengthwise on them, and sprinkle over a little clarified butter, using a feather brush. Pour into the pan, but not over the meat, one-fourth wineglassful of Madeira wine and two tablespoonfuls of mushroom catsup, lightly cover the pan and place it in a hot oven for ten minutes. Arrange the supremes on a hot dish, and serve with a little Perigueux sauce boiled for three minutes with one teacupful of tomato sauce, in a sauceboat