Required: Three quails.
Bone the quails, or get the poulterer to do so for you. Cut each in half lengthways, leaving on the legs. Sprinkle each half with salt and pepper. Melt the butter in a saute pan. When it is hot, put in the quails, with the cut side down, and fry them from five to eight minutes. Then lift them out of the pan, put them between two plates, with weights on the upper one, and leave them until cold. Skin the sausages, and rub the meat through a wire sieve. Add to it the beaten yolk of egg, and a seasoning of salt and pepper. Coat each side of the quails with some of this mixture, spreading it on thinly and smoothly. Brush each joint over with beaten egg, and cover it with crumbs. Have ready a pan of frying fat. When a bluish smoke rises from it, put in the joints and fry them carefully. Drain them well on paper. Arrange them in a straight line down the centre of a hot dish. Strain the tomato sauce round, and arrange a little chopped truffle at each corner. Cost, from 4s. 6d.