Coq de Bruyère, Gelinottes, Grouses (Capercaillie, Hazel Grouse and Grouse)

Ingredients

• coq de bruyère (capercaillie)
• gelinottes (hazel grouse)
• grouses
• thin bardes of pork back fat
• Bread-Sauce

Instructions

1. The coq de bruyère is little esteemed as a roast; treat it rather in the Russian manner.
2. Take the gelinotte very fresh, bard it, and cook it over a lively fire for 15 to 18 minutes.
3. Take the grouse very fresh and cook it 12 minutes on average, a few minutes more or less according to its size.
4. Keep all of these birds pink, and serve as a rule only the breasts.
5. In the English manner, accompany them with Bread-Sauce, Bread-Crumbs and Pommes Chips.