Comprising Quails, with stewed Peas.

d la Perigueux.

a' la Financiere.

a' la Royale. Cutlets of Quails, d la Marichale.

Cutlets of Quails, a' la Bordelaise. Fillets of Quails, d la Talleyrand.

d la Parisienne.

Scollops of Quails, with Truffles.

with Cucumbers.

1041. Quails, With Stewed Peas

Truss eight quails in the same manner as chickens are trussed for boiling, put them into a stewpan with half a pound of streaky bacon, and a garnished faggot of parsley in the centre, cover them with thin layers of fat bacon, moisten with some wine mirepoix (No. 236), and braize the quails gently for about three-quarters of an hour. Prepare about a pint of stewed peas, and finish them with a little of the mire-poix reduced to a glaze; dish up the quails in a circle with their breasts placed outward, fill the centre with the stewed peas, place a scollop of streaky bacon in between each quail, pour some Espagnole sauce, finished with some of the mirepoix, round and over the entree, and serve.

1042. Quails, A La Perigueux

Draw eight fine fat quails, taking care not to tear the pouch, or skin of the throat; fill each with some truffles cut into very small olives, and prepared as for stuffing fowls, etc, a la Perigueux (No. 660); then truss them in the same manner as fowls for boiling. Next, cover the bottom of a stewpan with thin layers of bacon, and place the quails thereon; put a garnished faggot of parsley, and a clove of garlic in the centre, cover them with layers of bacon, and moisten with some wine mirepoix (No. 236) : braize them gently for about three-quarters of an hour, and when done, dish them up with their backs resting upright against a small ornamental croustade of fried bread previously fastened on the centre of the dish; place a large white cock's-comb between each quail, and some double cocks'-combs in the centre, with a large truffle to crown the whole; pour some Perigueux sauce (No. 23) over the entree, and serve.

1042. Quails, A La Financiere

Remove the bones entirely from eight fat quails, reserve the livers, and add to them half a pound of fat livers of fowl, with which prepare gome force-meat (No. 249), and stuff the quails with part of this; they must then be trussed in the usual manner, and placed in a stewpan with thin layers of fat bacon under them, a garnished faggot of parsley in the centre, and covered with layers of fat bacon; moisten with some wine mirepoix (No. 236), and braize them gently for about three-quarters of an hour. Prepare a rich Financiere ragout (No. 188), the sauce of which must be finished with some of the liquor in which the quails have been braized. When about to send to table, warm the quails, drain and dish them up, garnish the centre with the Financiere, pour some of the sauce round the entree, and serve.

1044. Quails, A La Royale

Bone eight quails, then stuff them with some quenelle force-meat, and truss them in the usual manner; place them in a stewpan with some sliced carrot, an onion, two cloves, and a garnished faggot of parsley; moisten with a pint of white broth, cover with a round of buttered paper, put the lid on, and set them to braize very gently by the side of a stove-fire for about three-quarters of an hour; then allow them partially to cool in their own liquor, after which they must be taken out and placed upon a dish in the larder to become cold; the strings should then be removed, and the quails entirely covered with a coating of d' Uxelles sauce (No. 16) ; when this has become firmly set by cooling, roll them in bread-crumbs, afterwards dip them in beaten egg, and bread-crumb them over again. When about to send to table, place the quails upon the wire-lining of a frying-pan, and immerse them in plenty of clean hog's-lard made quite hot for the purpose ; fry them of a light-brown color, then drain and dish them up on a border of quenelle force-meat previously turned out on the dish ; fill the centre with a white Toulouse ragout (No. 187), place a decorated minion fillet of chicken between each quail, pour some Allemande sauce round the base of the entree, and serve.