When withdrawing the timbale from the oven, pour into it some veal stock flavoured with Madeira, and let it be sufficiently gelatinous to set like a jelly.
Keep the timbale in the cool for one or two days before serving it.
[1916—CAILLES A LA VENDANGEUSE]
Roast the quails; let them cool, and set them, each in a little dosser of dry paste, resting against a cushion lying on a round dish. On top of the cushion plant a leafy vine-shoot bearing grapes. Surround the quails with white and black grapes (peeled and pipped) and cover with a slightly gelatinous aspic jelly, prepared with liqueur brandy.
[602]
][1917—MOUSSES DE CAILLES]
See the various remarks made concerning this subject, under Pheasant, Partridge and Woodcock.
[1918—LAND RAIL, ROI DE CAILLES OU RÂLE DE GENÊTS]
The Land Rail, which must not be confused with the Water Rail, is most often served roasted, but all the quail recipes, hot or cold (except those in which Granité forms an accompaniment) may be applied to it.
| [1919—HAZEL-HENS] | [1920—BLACK GAME] |
| [1921—PRAIRIE-HENS] | [1922—PTARMIGAN] |
| [1923—GROUSE] | [1924—GANGAS] |
These birds, one or two of which, such as grouse and the hazel-hen, are of incomparable delicacy and high culinary value, are mostly served roasted.