Roast off a grouse, and with the trimmings prepare a salmis sauce as directed in No. 68; reduce this stiffly; and having mixed in a third proportion of aspic jelly, use it to mask the joints of grouse with a rather thick coating of the sauce, and set them on a dish upon rough ice to become set firm. Place a thick bed of seasoned shred lettuce on the centre of the dish; and upon this foundation build up the joints of grouse; garnish round the base with a border of curled celery, and an outer border of quarters of hard eggs; pour some white mayonaise sauce, No. 37, round, between the bottom part of the joints of grouse and the celery; place an ornament of aspic jelly on the top, and serve.