Grouse Croquettes with Tomatoed Soubise Sauce

Cut the meat from roasted grouse into three-sixteenth inch squares removing all the skin, bones and nerves; cut the same quantity of cooked mushrooms the same size; mingle the two with some well reduced Madeira sauce (No. 492), season with salt, pepper and nutmeg, let boil up once, then pour it into a vessel to incorporate in a little fresh butter; let this preparation get cool. Divide it into equal parts and shape each one into a cylindrical croquette, two inches long by one inch in diamater, dip in beaten eggs, roll in bread-crumbs and fry to a fine golden brown, drain, wipe and dress on folded napkins; serve separately a soubise sauce (No. 543), with tomato sauce (No. 549) added.