N.B.—A log fire is essential for this recipe.
[1898—CAILLES SOUVAROFF]
Prepare these as described under “Faisan à la Souvaroff” (No. [1845]).
[1899—CAILLES A LA TURQUE]
Truss the quails as for an entrée; brown them in butter, and complete their cooking in pilaff rice, combined with a quarter of its weight of cooked and chopped egg-plant pulp.
Set the rice in a pyramid on a dish; place the quails all round (upright against the rice), and surround with a thread of quail [fumet].
[1900—TIMBALE DE CAILLES ALEXANDRA]
Coat a well-buttered timbale mould with patty paste, and line it with slices of bacon so as to completely cover the paste. The slices of bacon in this case are there to prevent the moistening of the timbale from reaching the paste. Insert a piece of foie gras into each quail; stiffen them in butter, and set them against the sides of the timbale in successive tiers.
Completely garnish the middle with small, peeled truffles; add one-quarter pint of excellent stock with Madeira (per six quails), and a few bits of bay-leaf. Close the timbale with a layer of paste and cook in a moderately hot oven for one and one-quarter hours.
Turn out upon withdrawing from the oven, and serve the dish as it stands.