Grouse or partridge 1 pcs., melted lard 10, 20 mushrooms, olives 20, cock poached scallops 30, 75 sauce, white bread 40, 10 butter, chicken liver 40.
Grouse fry until almost cooked, then cut into two pieces, put in a saucepan, from which pre-drain the fat, add the brown broth from the fowl (10-15 g), mushroom broth (10-15 g), small head mushrooms, pitted olives and stewed rooster scallops.
Then pour grouse the sauce with Madeira, cover and simmer for 8-10 minutes on low heat.
When a grouse put in a deep dish with a side dish, pour the strained sauce. Around place the croutons, sliced in heart shape, fried in butter and greased pureed liver roasted fowl or poultry.