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Bisque of Grouse

Cut head and feet off a fine fat grouse, draw and wipe. Cut breasts in small pieces and thoroughly pound in mortar with two egg yolks to a pulp, remove, place on a plate and keep until required. Cut legs and carcass in small pieces. Cut a carrot, onion, four shallots, bean garlic and two branches celery in slices. Thoroughly heat one ounce butter in a saucepan, add all grouse bones, vegetables, and nicely brown for fifteen minutes, occasionally stirring meanwhile. Sprinkle over two tablespoons flour, stir well while heating for two minutes, moisten with a pint each demi-glace and pure tomato juice and three pints broth. Add a sprig thyme, bay leaf, clove, teaspoon allspice and half gill sherry. Season with a teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, mix well and let slowly boil for one hour, mixing once in a while. Then add little by little the puree, sharply mix with a wooden spoon while cooking for five minutes, strain the bisque through sieve into a basin, then through Chinese strainer into a soup tureen, and serve with a plate of bread croutons separately.

N. B. Any kind of game, such as partridges, pheasants, blackcocks, ptarmigans, wild ducks, etc., can be used in place of the grouse.