Dish in a timbale, clear of grease, and pour the cooking-liquor and the [julienne] over the quails.
Pilaff rice is often served with quails prepared in this way.
[1896—RIZOTTO DE CAILLES]
Into each quail insert a piece of fresh, pounded pork fat, the size of a hazel nut, combined with an equal quantity of white truffle; and cook them in a saucepan with butter.
Add their fat to a previously-prepared Rizotto. Dish this rizotto in a timbale, and hollow it out so as to make a nest for the quails.
Sprinkle the latter with the saucepan-swillings, consisting of game [fumet]; and send the dish to the table at once.
[598]
][1897—CAILLES SOUS LA CENDRE]
Stuff the quails with a little smooth truffled game forcemeat, and wrap them each in a buttered vine-leaf, followed by a slice of bacon, and finally by two sheets of buttered paper.
Place them on the hearth-stone; cover them with very hot cinders, and cook thus for thirty-five minutes, taking care to renew the hot cinders from time to time.
When about to serve them, remove the outside covering of paper which is charred, but leave the other coverings.