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MOOR GAME SALAD (a la Soyer)

Put a slight layer of butter round a dish, by means of which secure a border of hard-boiled eggs. Cut into four, lengthwise, taking off the tip to make them stand. Fill the dish with a seasonable fresh salad: garnish the egg-border tastefully with beetroot, fillets of anchovies, or gherkins. For the sauce observe the following instructions. Take two table-spoonfuls of finely-chopped shallots, two of pounded sugar, the yolks of two eggs, two table-spoonfuls of chopped tarragon and chervil, a salt-spoonful of white pepper, two of salt, twelve table-spoonfuls of salad-oil (which should be very gradually mixed), and three of chilli vinegar. When mixed keep it on ice until wanted, and when ready to serve add half a pint of whipped cream. Pour a little of the sauce over the salad. Arrange the inferior parts of three roast grouse on the top, over which pour more sauce, and continue to place the joints in a pyramidal form with the sauce, until all be well used up. Mr. Soyer considered this salad "better adapted to gentlemen than ladies."