Broiled Quails

Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth. Season with salt and pepper, rub them well in warmed butter and dredge with flour. Place the birds on a gridiron over a clear fire and broil for ten minutes. Cut some thick slices of bread, remove the crusts, toast and butter them and lay them on a hot dish. Place a quail when cooked on each slice, garnish with parsley, and serve.

Broiled Quails With Bacon

Singe, draw and wipe well half a dozen fine fat quails, split them through the back without separating the parts, and break the two leg-bones. Place them on a dish, season with a pinch of salt, one-half pinch of pepper and one tablespoonful of sweet oil, mixing them in well, and place them on a moderate fire to broil for six minutes on both sides. Arrange six pieces of toast on a hot dish, place the quails on top, pour over one gill of maitre d'hotel butter, decorating with six slices of broiled bacon, and serve.

Quails Crapaudine

Singe and draw the quails, remove the claws and truss them with their legs inward. Pinch the breast and scallop it without reaching the skin; beat the birds flat, sprinkle over salt and pepper and dip them twice in clarified butter and breadcrumbs. Boil them over a clear fire, and serve with Italian sauce.

Larded Quails

Singe, draw and wash the quails, lard the breasts and legs, run a small skewer through the legs and tail and bind them firmly round with thread. Baste the breasts with a small quantity of clarified butter, dust a little salt over and dredge them thickly with flour. Place the quails in a bakingdish and bake them in a quick oven for fifteen minutes. Put a layer of bread sauce on a hot dish; when cooked untie the birds, place them on the dish with the bread sauce, sift plenty of fried breadcrumbs over them, garnish with a little parsley, and serve.

Quails In Cases

Singe and draw the quails and remove half of the backbones. Fry the livers of the quails with the same quantity of chicken's livers in a small quantity of rasped bacon fat and season them with pepper and salt. When cold pound the fried livers with an equal quantity of chopped ham and some chopped truffles. Stuff the truffles with half of the prepared forcemeat, truss them, place them in a stewpan with a little butter and fry until half cooked. Mix with the remainder of the forcemeat two or three tablespoonfuls of cooked fine herbs. Spread a layer of it in the bottom of the required number of oiled oval-shaped paper cases and place a quail in each; spread two sheets of paper over a baking sheet, put the cases on it and bake them in a moderate oven for twenty minutes or so. When the birds are cooked take the cases up, place them on a hot dish, pour in each a small quantity of sauce that has been reduced in Madeira, and serve.

Quails Jardiniere

Draw and truss the quails, and place them in a stewpan with some thin slices of fat bacon, one breakfast cupful of mirepoix, and one teacupful of Madeira; stew them gently until cooked. Butter a plain border mould, fill it with braised cabbage-lettuces and press them tightly down. Turn the border out on a hot dish, and fill the center with cooked carrots, turnips and French beans; arrange the quails, resting half on the borders and half on the vegetables, brush them and the border over with melted glaze, and serve with a sauceboatful of melted glaze.

Roasted Quails

To prepare this dish successfully a clear hot open fire is best, but in lieu of that a very hot oven will answer. Pluck, singe and draw the birds, wipe them with a wet towel, cut off the heads and feet, wrap each bird in a slice of fat salted pork, and pack them closely in a saucepan just large enough to hold them. Season the quails highly with salt and cayenne, pour over just enough boiling water to cover them, place the cover on the saucepan, and place it on a hot fire for five or ten minutes. Then take up the quails, remove the pork, wipe the birds on a clean towel, rub them all over with butter and roast them brown before a very hot fire, or in a hot oven, basting them twice with more butter and their drippings. Meanwhile strain the gravy in which they were stewed, and melt it with an equal quantity of red currant jelly to form a sauce, or serve cold red currant jelly with them. Serve the birds hot as soon as they are browned.

Salmis Of Quails

Draw and prepare two quails, cut them into halves lengthwise down the back, place them in a pan with a small quantity of butter, and cook them. Have in readiness two croutons of fried bread, and place the birds on them; reduce and thicken the liquor, strain it, pour it over the birds and serve with a little lemon juice squeezed over each.

Quails With Green Peas

Singe, draw and truss the quails as for boiling, place them in a stewpan with a piece of butter, and fry till they are nicely browned; then put in one-half pound of streaky bacon, blanched and cut into squares, one and one-half pints of green peas, one onion, a bunch of parsley, salt, and a sufficient quantity of broth to cook them in. Place the lid on the stewpan and let the contents simmer by the side of the fire for fifteen minutes. When cooked drain the quails and cut off the strings. Remove the parsley and onion from the peas, stir a piece of kneaded flour and butter in with them, turn the peas onto a hot dish, put the quails round on the peas, with the legs toward the center, brush them over with melted glaze, and serve.