(Recipe #13, page 149)
Only young birds should be roasted. With rare exceptions, older birds remain tough even if they are buried in a sack for 8–10 days under 2–3 feet of soil (the recommended way of tenderizing the flesh); they are best used in a ragout or fricassee. Stuff the bird with the following stuffing: mince a piece of good veal with some raw ham, including the fat; add a few egg yolks, a couple of ground cloves, some crème fraîche, salt, white bread crumbs, and the beaten egg whites. Mix thoroughly, stuff the grouse, and roast like turkey.
Translated by David Green.