Roast your grouse, and with the trimmings prepare a
salmi sauce (for which a recipe is given on p. 277) ; reduce this
stiffly, and having mixed in a third portion of aspic jelly,
use it to mask the joints of grouse with a rather thick
coating of the sauce, and set them upon a dish on rough
ice to set firm. Place a thick bed of seasoned shredded lettuce
on the centre of the dish, and upon this foundation build
up the joints of grouse ; garnish round the base with a border
of curled celery, and an outer border of quarters of hard-
boiled eggs. Pour some white mayonnaise sauce round
between the bottom parts of the joints of grouse and the
celery, place an ornament of aspic jelly on the top, and
serve.
 
 

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