Bone the quails and with a forcing bag and plain pipe farce them with sieved foie gras, then tie them into shape again with a band of buttered paper, place a slice of slitted bacon over the breast of each bird, sprinkle them with a little cooking sherry, place them in a well buttered baking tin, and cook in a moderate oven for fifteen to twenty minutes, then set them aside to cool. When perfectly cold remove the paper and the bacon, and mask the birds with a rich white chaufroix sauce and garnish with blanched and shred pistachios (or with pignole) and truffles, with some chopped aspic.

Quails can be used for chaufroix dishes in a variety of ways; for instance, if stuffed with a delicate quenelle mixture of chicken and pate de foie gras flavoured with truffles, they may when cold be cut into slices about ½in thick, each of these slices being then masked with a delicate brown chaufroix sauce and finally glazed with a little of the savoury jelly previously mentioned. Manifestly this dish may be varied almost indefinitely according to the garniture; for instance: