6 boned quails. 2 ounces of foie gras. 1 cup of cooked chicken breast or meat from quails. 1/2 cup of tomato sauce. 1 cup of liquid aspic. 6 mushrooms.

Wipe the boned quails inside and out, and put into the body of each a cylindrical piece of raw carrot or potato, to keep it in shape. Pare and dry and butter the vegetables before using them. Brush with melted butter and tie each in a folded paper, buttered. Roast about twenty minutes. When cold remove the papers, potatoes, and trussing twine, and with a forcing-bag and tube fill the bird with a salpicon made by stirring the chicken breast, cooked mushrooms and foie gras, all cut in tiny cubes, into the cold tomato sauce, mixed with the aspic. Add the aspic to the tomato sauce, while both are slightly warm, and stir while cooling in ice water, then add the solid ingredients and fill the birds with the mixture before it begins to set. Let the birds become chilled, then with a knife, wet in hot water, cut each in halves. Cover with chaudfroid sauce and then with liquid aspic. Dress for serving against a rice croustade. Pipe chopped jelly between the birds and on the top of the croustade.