Puree of Grouse a la Manhattan

Roast three grouse for twenty minutes; cut off the fillets and break up the bones, putting them into a saucepan with four quarts of broth, adding a bunch of parsley garnished with bay leaf, half a pound of carrots, quarter of a pound of onions, and let simmer for one hour. Pound the fillets, add to it the same quantity of puree of sweet potatoes, and dilute all with the broth strained through a fine tammy, then return it to the fire in a saucepan to heat without boiling; season and stir into it just when ready to serve four ounces of fine butter. Make a garnishing with one pint of the soup; mix into a half a pint of cream, eight yolks and two whole eggs, and poach this in small buttered timbale molds (No. 5, Fig. 137), and cut crosswise before being put into the puree.