Quenelles of Grouse, Londonderry

Obtain some oval-shaped molds three inches long by two and a quarter wide, they being half an inch thick; butter them over with cold fresh butter and decorate with fanciful cuts of very black truffles (Fig. 75); cover the bottoms with grouse quenelle forcemeat (No. 91) and fill up the center with a salpicon of grouse and mushrooms, half of each, thickened with Madeira sauce (No. 492), then let stand till cold. Cover over with more of the forcemeat, smooth the surface and poach in boiling water, having just sufficient to reach halfway up the molds. When firm to the touch unmold, drain and dress on a dish bottom having a support on top filled with truffles; cover the quenelles with Madeira sauce (No. 492) and game fumet (No. 397), and also serve a sauce-boatful of the sauce.