Cut some fillets of Grouse into cutlet shapes, also some slices of fried bread; sprinkle the latter with grated Parmesan cheese. Put the fillets of Grouse on the cheesed bread. Mask them with a purée of tomatoes and a tiny dust of cayenne, then add a little more grated Parmesan, a little parsley, some breadcrumbs, and little pieces of butter. Salamander over and serve hot.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)