(2130). Quails In Papers (Cailles En Papillotes)

Prepare eight cleaned quails by removing the bones beginning at the back and leave on one leg only, then stuff with game forcemeat (No. 91) into which has been added cooked fine herbs (No. 385) and a little glaze (No. 403); put them into half heart-shaped bottomless molds, having them laid on a baking sheet covered with thin bards of fat pork, pour butter over and cook in a moderate oven for half an hour: leave them in their molds and seta, weight on top. Fry in butter chopped shallot, mushrooms, truffles and parsley, add a quart of veloute sauce (No. 415), reduce and thicken with four egg-yolks, a little cream and the juice of two strained lemons. Cut out six sheets of strong paper into heart shapes, coat them with oil; on the right side of the heart and near the center having the point toward you, place on a layer of the cooked fine herb sauce (No. 385), over this a quail, and on top another layer of the sauce; fold the paper in two forming a half heart, crimp the two edges together to enclose hermetically and then set each one on a small silver dish; place them ill a slack oven for fifteen to twenty minutes and when a tine color serve, placing the hot dish from the oven on a second plate.

(2131). Quails Roasted (Cailles Roties)

After they have been plucked and drawn, singe and cut off the end of the claws; truss and cover the breasts, first with a grape leaf buttered over with a brush, and then with a thin slice of fat pork; run them on small skewers and fasten them to the spit; baste over with melted butter and let cook for fourteen to sixteen minutes then salt; take off and untruss, or they may be put in a baking pan sprinkled with butter and cooked in a hot oven. Dress each one on a crust covered with a layer of baking forcemeat with foies-gras (No. 78), and serve at the same time some clear gravy (No. 404).

(2132). Quails, Salmis Of, A La Morisini (Salmis De Cailles A La Morisini)

Prepare six quails the same as for roasting (No. 2131). divide them in two splitting through the center of the breast, suppress the legs and pare the remainder of the birds. Mince two shallots finely, break the legs and put them into a saucepan with the fragments of quail and the shallots; moisten with red or white Bordeaux wine (either will answer), and as much mirepoix stock (No. 419) and espagnole sauce (No. 414). Let boil slowly for fifteen minutes, then strain through a sieve, put in the quails, heat up without boiling and dish up in a circle. Add some finely cut up mushrooms and truffles to the sauce and pour it over the quails; surround the salmis with heart-shaped bread croutons fried in butter.

(2133). Quails With Bay Leaf (Cailles Au Laurier)

Pick, draw and singe six quails, truss for roasting (No. 179). Chop up the livers, the same quantity of chicken liver and as much grated fat pork as liver; add chopped parsley, pepper, a tablespoonful of chopped shallot, a handful of bread-crumbs and one small beaten egg. Mix the ingredients well together and fill the quails with it; roast them in a moderate oven, basting over frequently with lard; drain this into a saucepan and add to it some bread-crumbs, raw ham cut in one-eighth squares, fry nicely-and put in two bay leaves, moisten with thickened, gravy (No. 405) and game-glaze (No. 398); skim off the fat, add the juice of a lemon and also a little butter; mix well with a wire whisk, dress, and pour the sauce over the quails.