Pluck and singe the quails, and bone the breasts from the inside. Shred finely the onions and carrots (previously prepared), using only the red part of the carrots ; cut likewise the celery (white part) and mushrooms. Fry all these in a stewpan with the butter till a light fawn colour ; stir this frequently till cooled. When done, season and moisten with meat glaze and spread on a plate to cool. Shape the mixture into small balls, and insert one into each of the quails ; shape them neatly and wrap up nicely into rough puff-paste, just like a dumpling. Place them on a baking-sheet, brush over with egg-yolk, and bake in a moderate oven for about half an hour. Dish up on an entree dish on a folded napkin, and send to table with a boat of well- flavoured sauce Madere. ABBREVIATED RECIPES. 1069. Cailles en Chemise. — Boned quails, stuffed with a liver farce, tied up, and braised rare. Served with sauce bourguignonne (No. 306). 1070. Cailles a la Cendre. — Trussed quails barded, wrapped in oiled paper, cooked in wood embers or charcoal, the same way as potatoes ; when done remove the paper, arrange the birds neatly on a dish. Serve with a rich brown sauce reduced with Marsala wine. 1071. Cailles a la Mirepoix. — These are quails sprinkled over with white or red wine vinegar, carrots, savoury herbs, juniper berries, &c., and allowed to soak for two to three hours. Braise these on a bed of mirepoix. Serve with sauce marinade (No. 257 a). 1072. Croustades de Cailles a la Champenoise. -Braised halves of quails stuffed with game forcemeat (No. 404), chopped mushrooms, and liver. Dressed on fried bread-crusts, glazed, and served with demi- glace sauce (No. 237). 1073. JPerdreaux a ax Champignons (. Partridges with Mushrooms). — 2 partridges, 4 oz. lean bacon, peppercorns, 2 cloves, 3 oz. butter, \ lb. fresh or \ lb. preserved mushrooms, chopped parsley, 1 gill stoclc, seasoning, | lb. larding bacon, a mirepoix con- sisting of a small bunch of herbs, thyme, parsley, bay-leaf, sliced onion, carrot, and turnip ; brown or demi-glace sauce (No. 237), 1 glass port ivine, 2 oz. cooked ham, meat glaze. ENTREES OF GAME (HOT DISHES) 371 Procure the birds ready trussed. Untruss and bone them, leaving ihe end bone of the legs. Cut the larding bacon into the usual-sized strips or lardons, and lard the breasts of the partridges. Shape them neatly. Line a braising-pan with the trimmings of bacon, herbs, sliced onion, carrot and turnip, peppercorns, cloves, and one ounce of butter. Let this get thoroughly hot, put in the birds, larded side upwards, season with pepper, salt, and aromatics, put a few slices of lean bacon on top, and set it in a hot oven for about fifteen minutes ; then add the port wine and the stock, and braise for about forty minutes, keeping the birds well basted during the process of braising. Take up the partridges, cut them in halves and keep hot, and brush over the surface with meat glaze. Chop up the carcass of the birds, and put this into the pan in which the birds were cooked. Add about half a pint of sauce, and boil up quickly ; remove the fat and strain the sauce. Skim well and season to taste. Dish up the birds ■on a border of mashed potatoes, or if preferred on a fried bread- crouton. The mushrooms are served in the centre or dressed on either side.

AI-modernized reading of the original text

Pluck and singe the quails, and bone the breasts from the inside. Shred finely the onions and carrots (previously prepared), using only the red part of the carrots ; cut likewise the celery (white part) and mushrooms. Fry all these in a stewpan with the butter till a light fawn colour ; stir this frequently till cooled. When done, season and moisten with meat glaze and spread on a plate to cool. Shape the mixture into small balls, and insert one into each of the quails ; shape them neatly and wrap up nicely into rough puff-paste, just like a dumpling. Place them on a baking-sheet, brush over with egg-yolk, and bake in a moderate oven for about half an hour. Dish up on an entree dish on a folded napkin, and send to table with a boat of well-flavoured sauce Madere. 1069. Cailles en Chemise. — Boned quails, stuffed with a liver farce, tied up, and braised rare. Served with sauce bourguignonne (No. 306). 1070. Cailles a la Cendre. — Trussed quails barded, wrapped in oiled paper, cooked in wood embers or charcoal, the same way as potatoes ; when done remove the paper, arrange the birds neatly on a dish. Serve with a rich brown sauce reduced with Marsala wine. 1071. Cailles a la Mirepoix. — These are quails sprinkled over with white or red wine vinegar, carrots, savoury herbs, juniper berries, &c., and allowed to soak for two to three hours. Braise these on a bed of mirepoix. Serve with sauce marinade (No. 257 a). 1072. Croustades de Cailles a la Champenoise. -Braised halves of quails stuffed with game forcemeat (No. 404), chopped mushrooms, and liver. Dressed on fried bread-crusts, glazed, and served with demiglace sauce (No. 237). 1073. JPerdreaux a ax Champignons (. Partridges with Mushrooms). — 2 partridges, 4 oz. lean bacon, peppercorns, 2 cloves, 3 oz. butter, \ lb. fresh or \ lb. preserved mushrooms, chopped parsley, 1 gill stoclc, seasoning, | lb. larding bacon, a mirepoix consisting of a small bunch of herbs, thyme, parsley, bay-leaf, sliced onion, carrot, and turnip ; brown or demi-glace sauce (No. 237), 1 glass port ivine, 2 oz. cooked ham, meat glaze. Procure the birds ready trussed. Untruss and bone them, leaving ihe end bone of the legs. Cut the larding bacon into the usual-sized strips or lardons, and lard the breasts of the partridges. Shape them neatly. Line a braising-pan with the trimmings of bacon, herbs, sliced onion, carrot and turnip, peppercorns, cloves, and one ounce of butter. Let this get thoroughly hot, put in the birds, larded side upwards, season with pepper, salt, and aromatics, put a few slices of lean bacon on top, and set it in a hot oven for about fifteen minutes ; then add the port wine and the stock, and braise for about forty minutes, keeping the birds well basted during the process of braising. Take up the partridges, cut them in halves and keep hot, and brush over the surface with meat glaze. Chop up the carcass of the birds, and put this into the pan in which the birds were cooked. Add about half a pint of sauce, and boil up quickly ; remove the fat and strain the sauce. Skim well and season to taste. Dish up the birds ■on a border of mashed potatoes, or if preferred on a fried breadcrouton. The mushrooms are served in the centre or dressed on either side.

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