European and American cuisine

Quail^ Potted^ seryed on Canapes.— Pick, singe, draw, and wipe the interior of 6 fine fat quails, push the legs through the skin, inside, bend the wings backward; season the birds with 1 even tablespoonful salt; place a low saucepan large enough to receive the birds with 4 ounces fine-cut larding pork over the fire ; fry until the pork turns to a straw-color ; then add 2 ounces butter and the birds ; leave the saucepan open ; turn the quails every few minutes with a fork until they are light brown on all sides ; then add Ys cupful boiling water or broth ; cover and cook slowly from 30 to 40 minutes, or till done ; if necessary add some more water, but only a little at a time. In the meantime prepare 6 small canapes as follows : Cut 6 slices of bread % inch in thickness from a stale Vienna loaf, cut off the rind, trim neatly ; then hollow it out y^ inch deep, so that the cavity will hold the quail ; spread a little butter all over the bread, place the canapes on a shallow tin pan, and brown them in a hot oven to a fine golden color. Remove from the oven ; arrange them on a hot dish ; put a quail on each one ; free the gravy from fat ; mix 1 teaspoonful cornstarch with a little cold water, add to the gravy, stir and cook 2 minutes ; add sufficient broth or boiling water to make a creamy sauce, cook 2 minutes ; then strain into a sauce bowl, pour a little sauce over each bird, and serve. Quail Broiled Plain.— Split 6 fine, fat, well-cleaned quails through the back without separating the parts ; break the 2 leg bones, brush each one over with melted butter on both sides ; lay them on a hot broiler and broil over a moderate fire, about 8 minutes on each side, turning them 3 times while broiling. Place the birds on a hot dish ; mix 2 ounces butter with 1 teaspoonful salt and ^J^ teaspoonful pepper ; spread this over the quails, garnish with croutons made as follows : Cut 6 thin slices from a stale loaf of baker's bread, cut each slice into 2 three-cornered pieces ; spread on both sides with a little butter, and place them in a shallow tin pan ; then brown in a hot oven till they obtain a fine golden color ; remove from the oven, and arrange them in a circle around the dish ; then serve. Quail on Toast. — Pick, singe, and draw 6 fine fat quails, wipe them inside with a cloth ; season with 1 even tablespoonful salt, evenly distributed, push the legs through the skin inside, and bend the wings backward ; tie with 2 strings a thin slice of larding pork over each breast, large enough to cover the entire breast ; lay them in a roasting pan, pour over 2 ounces melted butter ; add 1 gill of water ; place in a hot oven ; cover with buttered paper ; roast and baste every 5 minutes, each time replacing the paper; after 15 minutes' roasting, remove the paper (if the gravy should become too brown, add more water) ; continue to roast and baste till well done, which will take from 30 to 40 minutes ; if wanted rare, 20 minutes. Shortly before serving, arrange 6 slices of buttered toast on a hot dish ; remove the strings and pork from the birds, lay a quail on each piece of toast ; free the gravy from fat.