Grouse or Prairie Hen Cutlets a la Segard

Braise the fillets from the breast of a grouse, remove the skin and nerves and chop up finely; add six ounces of butter, season with fine spices and mix in three tablespoonfuls of game cream forcemeat (No. 75); with this preparation shape some cutlets, dip them in beaten egg and breadcrumbs and fry in clarified butter over a good fire. Serve separately, but at the same time a tomato sauce (No. 549) mixed with half-glaze sauce (No. 413).