[1886—CAILLES A LA DAUPHINE]
Wrap each quail in a buttered vine-leaf and a thin, square slice of bacon, and roast them for ten minutes.
Meanwhile, prepare a well-seasoned purée of fresh peas with lettuce, and reduce it to a somewhat stiff consistence.
Line the bottom and sides of a deep dish with very thin slices of ham; pour the purée into it; smooth the surface, and half-plunge the quails into this purée.
Place in the oven for ten minutes, and this done, send the dish to the table immediately.
[596]
][1887—CAILLES FIGARO]
Insert a piece of truffle into each quail, and wrap them each in a piece of gut together with a bit of pale veal glaze, the size of a pigeon’s egg. String the pieces of gut at two points one in. from either extremity of the quails, that the envelope may not burst while cooking. Poach the quails in good veal stock, that they may not be washed as they would be if the gut happened to burst in a poaching-liquor consisting of salted water.
Serve the quails as they leave their cooking-liquor.
[1888—CAILLES A LA GRECQUE]
Cook the quails in a saucepan, and set them in a timbale, half-garnished with “Riz à la Grecque.” Swill the saucepan with a few tablespoonfuls of game [fumet], and pour this swilling-liquor over the quails, without clearing it of grease.