(2125). Quails A La Mirepoix (Cailles A La Mirepoix)

Bone the breasts from the inside of six small and singed quails. Shred finely into small Julienne, some onions, red part of carrots, tender celery stalks, and fresh mushrooms; fry all these very slowly with butter in a small saucepan, stirring occasionally until cooked; season and remove. Leave these ingredients to cool off partially in the saucepan, then put in two or three spoonfuls of glaze (No. 398) barely melted so as to have a thick preparation of a proper consistency to roll into balls. Insert one of these balls into the breast of every quail, sew up the skin, truss and fry them for two minutes in a saucepan; season and moisten with a gill of Madeira wine; glaze over with a brush, and finish cooking them smothered. When the quails are properly done, drain off to untruss; lay each one in an oval china case with a part of their stock; cover with a little good, reduced, thick brown sauce (No. 414) having it almost cold, and let this sauce become glossy for two minutes at the oven door; serve the quails at once.

(2126). Quails, Piedmontese Style (Cailles A La Piemontaise)

Bone the breasts of four or five clean quails, till in the empty space with a baked forcemeat ( No. 81) and truffles, mingled with a little raw forcemeat (No. 01-); truss and cook smothered with Madeira wine and gravy. Have one quart of water, half a pound of polenta, and a piece of butter and some salt and with it prepare a mush; as soon as done, finish with a handful of parmesan and another piece of butter. With this preparation fill a buttered border mold (Fig, 139) and keep it warm. Fry quickly in butter about fifteen small Chipolata sausages (No. 754), drain, cut them apart and glaze over with a brush. At the last moment, lift up the quails and cut each one in two, unmold the polenta border on a hot dish, dress the quails pyraraidically in the center and lay the halved sausages in a circle on top of the border, cover the border and sausages with Piedmontese brown sauce (No. 519).

(2127). Quails A La Talleyrand-Breasts (Filets De Cailles A La Talleyrand)

Raise the fillets, suppress the skin and nerves and pare them into half hearts, season and saute" with slices of raw truffles add a half-glaze sauce with Madeira (No. US). Lay them on half heart shaped bread croutons the same size as the fillets and hollowed out, then filled with a salpicon of miishrooms mingled with half-glaze sauce made of game essence ( No. 389). Dress in a circle on a dish, put truffles in the center and pour the sauce over all.

(2128). Quails Broiled (Cailles Grillees)

Have the birds very clean and truss with the legs thrust inside; split them through the back without separating, open, trim, heat and season, then coat the over with butter or oil and broil.

I tress on well pared toasted slice's of bread and cover with maitre d"hotel butter (No. 581).

(2129). Quail Cutlets, Girondins (Cotelettes De Cailles Aux Girondins)

Prepare the same as the above, split them in two equal parts, the legs to form a handle and trim with a fancy frill (No. 10). Saute on a brisk fire, keeping them rare, then place under a light weight, cover over with Villeroi sauce (No. 560), let gel cold, then dip in eggs and bread-crumbs and try in clarified butter, dress on croutons of cooked red beef tongue, filling the center with minced cepes fried in oil, seasoned with salt, pepper and chopped parsley; drain and mix in with the cepes a little game glaze (No. 398) and lemon juice. Serve a sauce-boat of Bordelaise sauce (No. 436) at same time.