Cut up a brace of cold Grouse, and let them marinade in two tablespoonfuls of SALAD oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine SALAD oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough Sauce. Put some shred lettuce on a dish, place some marinaded Grouse on it, pour the Dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)