1923—Grouse

These birds, one or two of which, such as grouse and the hazel-hen, are of incomparable delicacy and high culinary value, are mostly served roasted.

Mousses, Mousselines and Salmis are also prepared from them, after the directions already given. But I must remind the reader that when they serve in the preparation of a salmis, their skins and legs, which are bitter, must be discarded.

All these birds must be treated while still very fresh.