Spit-Roasted Black Alpine Grouse

This is another of the great specialties of La Vallée de La Grande Chartreuse which are marvelous but which can be eaten only on very rare occasions—perhaps once or twice a year. The coq de bruyère flies so fast and so high among the mountain peaks that it can seldom be brought home to the kitchen. I have successfully prepared this dish in my own kitchen in New York with imported Scottish grouse, usually available from fancy poulterers during the period from Labor Day to