Recipe: Timbale of Grouse à la Vitellius

Simmer a slice of TONGUE in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the Saucepan with four truffles, four tomatoes, and an ounce of butter; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat; then add some finely-minced Grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil; when done, pour into a fancy mould lined with light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)