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Quenelles of Grouse

1 cup meat minced fine 1/2 cup bread crumbs 1/2 teaspoon chopped parsley 1/2 an anchovy 2 tablespoons butter 1 egg 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 clove garlic 1/2 teaspoon lemon juice Bone the anchovy and chop and pound with meat and bread crumbs. Add the other ingredients and mix all together carefully, cool and shape in balls the size of a small egg. These may be poached and served with Bechamel Sauce or fried and served with any good Brown or Mushroom Sauce.