Prepare the quails as for stuffing. Put the sauce and the milk in a stew-pan, add half an ounce of butter, a small bay-leaf, salt, pepper and a little grated nutmeg ; when boiling stir in the bread-crumbs (a small cupful). 152 Recherche Entrees. and simmer for ten minutes. Remove the bay -leaf and stir in the egg-yolks. Cut up small the chicken livers, saut6 them in butter in which the finely chopped shallot ✪ Cailles en Casserole (Stuffed Quails, braised in Casserole)has been blended, season with pepper, salt and aromatics, and rub the liver, etc., through a sieve. Mix the puree with the bread-crumbs, etc., and stuff the bird with this. Wrap each quaU in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of but- ter, and cook over a slow fire for half an hour. Pour off the fat and finish cooking in the sauce (demi-glace or Madeira). Cailles Roties sous la Cendre. (Quails cooked in Paste Crust.) Bone 6-8 quails, stuff each with a light farce, made of chicken and foie gras, insert also in the centre of each bird a good-sized piece of truffle previously soaked in brandy, cover the breast portion of each bird with lard- ing bacon and a vine leaf, and wrap up each in a thinly rolled out piece of short crust or rough puff paste✪ Cailles Roties sous la Cendre (Quails cooked in Paste Crust). Place the birds thus prepared in a braising pan with a close-fitting grooved lid. Fill the lid with burning cinders or charcoal, and cook the birds in this manner over a charcoal fire for about 30-35 minutes. Where this process cannot be adopted, cook the quails in a sharp oven in a closed roasting or baking pan. To serve, place the birds in their paste crust, bacon, and vine leaf, intact on a dish round a croustade of bread, garnish the dish with cresses, and serve with very finely cut fried straw potatoes. Cailles en Caisses k r Aspic (Cold). (Quails in Cases with Savoury Jelly.) 4 quails, i lb. liver farce, aspic jelly, a mirepoix, i glass sherry, 2 table-spoonfuls meat glaze, soufH6 cases. Entrees of Game. 153 Bone the quails, leaving the legs and first joints on each bird, stuff with liver farce, wrap up securely and neatly each bird in a piece of muslin, and tie ends with string. Put the mirepoix, consisting of half a carrot, half a turnip, one onion, one bay-leaf, six peppercorns, bouquet garni, six ounces bacon, all cut up in small squares in a saut6- pan with sufficient brown stock to cover the vegetables, put in the quails, add the sherry, and braise gently from 20 to 30 minutes. Set to cool, remove the muslin, cut each bird in half lengthwise ; have ready at hand some oval soufHe paper or china cases, line each with a little dressed salad, mask well the surface of each bird with dissolved meat glaze, and when set coat over with thin layers of aspic jelly ; place each half (cut side down) in a souffle case, garnish round the sides with chopped aspic jelly and serve. SoufQ^s de Cailles ^ la Mar^ehale. (Quail Souffles, MaT6chale style.) 6 quails, J lb. of lean veal, J lb. of calf's liver, i gill espagnole sauce, 2 eggs, i table-spoonful brandy, i table- spoonful Marsala, salt and pepper, i oz. butter, mirepoix of bacon, carrot, onion, etc., J pint of cooked asparagus tips or broad beans, 4 oz. rice, i pint stock, i gill demi- glace or Mad^re sauce (see Sauces). Bone the quails, make a fumet with the carcase and boil up with the stock, then strain. Cut the breast portion from the birds and braise them with a mirepoix, and butter in the usual manner ; toss the calf's liver in a little butter. Remove the skin from the remainder of quails and pound the meat in a mortar with the liver and the veal. When smooth add the egg yolks and the sauce. Season to taste and mix well, then rub through a fine sieve. Add the wine and brandy. Whisk up the whites of eggs to a stiff froth and incorporate with the farce. 154 Recherche Entrees. ✪ Cailles en Caisses k r Aspic (Quails in Cases with Savoury Jelly)

AI-modernized reading of the original text

Prepare the quails as for stuffing. Put the sauce and the milk in a stew-pan, add half an ounce of butter, a small bay-leaf, salt, pepper and a little grated nutmeg ; when boiling stir in the bread-crumbs (a small cupful). 152 Recherche Entrees. and simmer for ten minutes. Remove the bay -leaf and stir in the egg-yolks. Cut up small the chicken livers, sauté them in butter in which the finely chopped shallot has been blended, season with pepper, salt and aromatics, and rub the liver, etc., through a sieve. Mix the puree with the bread-crumbs, etc., and stuff the bird with this. Wrap each quaU in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of butter, and cook over a slow fire for half an hour. Pour off the fat and finish cooking in the sauce (demi-glace or Madeira). Cailles Roties sous la Cendre. (Quails cooked in Paste Crust.) Bone 6-8 quails, stuff each with a light farce, made of chicken and foie gras, insert also in the centre of each bird a good-sized piece of truffle previously soaked in brandy, cover the breast portion of each bird with larding bacon and a vine leaf, and wrap up each in a thinly rolled out piece of short crust or rough puff paste. Place the birds thus prepared in a braising pan with a close-fitting grooved lid. Fill the lid with burning cinders or charcoal, and cook the birds in this manner over a charcoal fire for about 30-35 minutes. Where this process cannot be adopted, cook the quails in a sharp oven in a closed roasting or baking pan. To serve, place the birds in their paste crust, bacon, and vine leaf, intact on a dish round a croustade of bread, garnish the dish with cresses, and serve with very finely cut fried straw potatoes. Cailles en Caisses k r Aspic (Cold). (Quails in Cases with Savoury Jelly.) 4 quails, i lb. liver farce, aspic jelly, a mirepoix, i glass sherry, 2 table-spoonfuls meat glaze, souflé cases. Entrees of Game. 153 Bone the quails, leaving the legs and first joints on each bird, stuff with liver farce, wrap up securely and neatly each bird in a piece of muslin, and tie ends with string. Put the mirepoix, consisting of half a carrot, half a turnip, one onion, one bay-leaf, six peppercorns, bouquet garni, six ounces bacon, all cut up in small squares in a sauté-pan with sufficient brown stock to cover the vegetables, put in the quails, add the sherry, and braise gently from 20 to 30 minutes. Set to cool, remove the muslin, cut each bird in half lengthwise ; have ready at hand some oval soufHe paper or china cases, line each with a little dressed salad, mask well the surface of each bird with dissolved meat glaze, and when set coat over with thin layers of aspic jelly ; place each half (cut side down) in a soufflé case, garnish round the sides with chopped aspic jelly and serve. Soufflés de Cailles à la Maréchal. (Quail Souffles, MaT6chale style.) 6 quails, J lb. of lean veal, J lb. of calf's liver, i gill espagnole sauce, 2 eggs, i table-spoonful brandy, i tablespoonful Marsala, salt and pepper, i oz. butter, mirepoix of bacon, carrot, onion, etc., J pint of cooked asparagus tips or broad beans, 4 oz. rice, i pint stock, i gill demiglace or Madère sauce (see Sauces). Bone the quails, make a fumet with the carcase and boil up with the stock, then strain. Cut the breast portion from the birds and braise them with a mirepoix, and butter in the usual manner ; toss the calf's liver in a little butter. Remove the skin from the remainder of quails and pound the meat in a mortar with the liver and the veal. When smooth add the egg yolks and the sauce. Season to taste and mix well, then rub through a fine sieve. Add the wine and brandy. Whisk up the whites of eggs to a stiff froth and incorporate with the farce. 154 Recherche Entrees.

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Cailles en Casserole (Stuffed Quails, braised in Casserole)Soufflés de Cailles à la Maréchale (Quail Souffles, Maréchale style)Cailles Roties sous la Cendre (Quails cooked in Paste Crust)Cailles en Caisses k r Aspic (Quails in Cases with Savoury Jelly)Cailles à la Grecque (Braised Quails, Greek style)

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