For this prepare a farce by first mincing and then pounding till smooth ½lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue, moistening this as you pound it with a good table-spoonful of thick bechamel sauce and the yolks of two raw eggs, working into it at the same time about 2oz. of pate de foie gras; rub this all through a fine wire sieve, mixing in with it as you do so half a very finely minced shalot, season with pepper and salt to taste, put it into the forcing bag, and use. (This will be found sufficient for three quails, which would give about fifteen slices; this is a less expensive way of serving quail than whole.) When cold, slice the bird as before, and mask the slices half with tomato chaufroix and half with white chaufroix. The way to do this is to press a thin piece of cardboard, or the blade of a small knife, lightly across the centre of the slice, and cover half of the slice with one sauce, then go on to the next slice; and so have the sauce-covered half slices quite set and firm before attempting to mask the other halves.

Unless this precaution is taken the sauces will be certain to run, and then be messy; when both are set, glaze them neatly with a little clear savoury jelly.

Now place an artichoke bottom previously seasoned with a few drops of salad oil and tarragon vinegar, some finely chopped chives, and salt, and pepper, at the bottom of some little cases, and place a quail slice on each, garnishing it round with very finely chopped aspic jelly and quartered plovers' eggs, or truffle, if the plovers' eggs are not attainable. This is one of Mrs. A. B. Marshall's recipes, and will show any intelligent cook how these quail dishes may be varied at pleasure. The quails thus stuffed can, if liked, be made into tiny galantines and braised, after which, when cold, they may be pretty thickly masked with liquid aspic jelly, and when this is set they are sliced down and served on a mayonnaise of fresh or cooked vegetables as is most convenient. It must be remembered that any kind of farce may be used for stuffing them. Sometimes when the birds have been stuffed and cooked as above, they are, when cold, halved lengthways with a sharp knife previously dipped in hot water; a rich brown chaufroix is then used to mask them, and when set they are dished in oval-shaped paper cases partly filled with chopped aspic, and are sent to table with tufts of seasoned watercress round them.

In all these recipes aspic has only been used as an independent garnish, but, of course, if the flavour is not objected to, it can be used both in the masking sauce and for glazing; but in that case, properly speaking, the dish ceases to be a chaufroix, and should be called Cailles en aspic a la so and so It must be remembered that almost any birds, such as partridges, larks, etc., can be dressed in these ways, pigeons being particularly good.