1045. Cutlets Of Quails, A La Marechale

Split the quails into halves, remove the breast, pinion, and part of the back-bones, leaving the leg entire, which must be passed through the skin of the thigh to give them the appearance of cutlets; flatten them slightly with a small bat, season with pepper and salt, then mask them over with a thin coating of Allemande sauce (No. 7), and bread-crumb them twice upon this: once after being dipped in beaten egg, and then in clarified butter: pat them into shape with the blade of a knife, and place them in neat order in a sautapan with some clarified butter. Fry the cutlets of a light color over a rather brisk fire ; when done, drain and glaze them lightly, and dish them up in the same way as other cutlets; fill the centre with either a Macedoine of vegetables (No. 143), or scollops of cucumbers, stewed peas, asparagus-peas, or a puree of artichokes; pour some half-glaze, or a little Supreme sauce, round the entree, and serve. 22

1046. Cutlets Of Quails, A La Bordelaise

Trim the quails into cutlets in the same way as directed in the foregoing case, season them with pepper and salt, and place them in a sautapan with a little clarified butter; fry them over a brisk fire, and as soon as they have acquired a light color on both sides, pour off all the grease, add a spoonful of glaze, and toss them in it over the fire; then dish them up in a close circle with the legs uppermost, fill the centre with scollops of truffles and mushrooms, pour some Bordelaise sauce (No. 57), over the cutlets, and serve.

1047. Fillets Of Quails, A La Talleyrand

Fillet eight quails, and with the carcasses make some essence (No. 218); trim the fillets, and stick a short bone (reserved from the legs) into them, to imitate cutlets; then place them in a sautapan with some clarified butter. Prepare sixteen fried croutons of bread cut in the shape and size of the fillets, and fill these with some farce made from the quails livers; prepare also some scollops of fat livers, truffles and mushrooms, and put them into a small stewpan with a little Alle-mande sauce (No. 7); finish some Supreme sauce (No. 38) by incorporating therein the reduced essence of quails, and keep it in a small bain-marie. Just before sending to table, simmer the fillets over a moderate stove-fire, and when done, pour off all the grease, add a little of the Supreme sauce, toss the fillets in it, and dish them up as follows :-

First, place eight of the croutons (previously warmed in the oven) at the bottom of the dish, so that the points meet in the centre; then place a fillet upon each of these, after which repeat the croutons, and then place the last row of fillets; fill the centre with the scollops, pour the Supreme sauce over the fillets, and serve.

1048. Fillets Of Quails, A La Parisienne

Prepare the fillets and the croutons as directed in the foregoing case, and finish and dish them up in the same way ; fill the centre of the entre'e with a Parisian ragout (No. 203), pour some of the sauce over the fillets, and serve.

1049. Scollops Of Quails, With Truffles

Fillet eight quails; trim each fillet into two scollops, and place the whole of these into a sautapan with some clarified butter; season with a little pepper and salt, and place a round of buttered paper over them. Use the carcasses to make some extract or essence with, which when done must be clarified, boiled down to glaze, and incorporated with some finished Espagnole sauce (No. 3), and put into a small bain-marie. Simmer the scollops over a moderate fire, and as soon as they are done, pour off all the butter, and add half the sauce with about half a pound of truffles cut into scollops; toss them over the stove-fire for two minutes without allowing them to boil; pile them up in the centre of the dish, pour the remainder of the sauce over them, garnish the entre'e with a border of potato croquettes or fleurons, and serve.

1050. Scollops Of Quails, With Cucumbers

These are prepared in the same manner as the foregoing. When about to send to table, simmer them over the stove-fire, and when done, pour off the butter, add some scollops of cucumbers (No. 138), and some of the essence made from the carcasses boiled down to a glaze; toss them over the fire for two minutes, and pile them up in the centre of the dish ; garnish the entree round with a border of croquettes made with the legs, and serve.