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GROUSE SALAD (a la Soyer)

It is said that on one occasion, when several gentlemen had betted largely on the abilities of certain chefs de cuisine, M. Soyer was universally acknowledged to have won the palm in consequence of the superiority of a salad, made very much like the following:--Lay a thin border of butter, about half an inch from the edge of the dish on which the salad is to be served. Put inside this, and on the bottom of the dish, a deep bed of finely-shredded lettuce, prepared as in the last recipe. Arrange over this, very neatly, the joints of a brace of grouse, rather under-done than otherwise. Make a dressing, by mixing together two table-spoonfuls of finely-minced shallots, two of chopped tarragon and chervil, a tea-spoonful of salt, half a tea-spoonful of pepper, two table-spoonfuls of pounded sugar, and the yolks of two eggs. Add gradually, a few drops at a time, twelve table-spoonfuls of oil, and four of chilli vinegar, putting one of vinegar after every three of oil, and beat with a wooden spoon until the sauce is smooth and of the proper consistency. Keep it in a cool place, or on ice, if possible, until wanted. To garnish the dish, take half a dozen hard-boiled eggs; cut them in four, lengthwise, and take a little piece off the end, to make them stand upright; stick them on the butter round the salad, the yellow part outwards, with gherkins and beetroot cut into slices, and stamped into shapes between the pieces of egg. Pour the sauce over the dressing, and serve. Time, half an hour to roast the grouse. Probable cost, exclusive of the grouse, 2s. 6d. Sufficient for a dozen persons.