835. Quails Broiled With Bacon.
—Have six fine fat quails. Singe, draw, and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish; season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil, mixing them in well, and put them to broil on a moderate fire for six minutes on each side. Arrange six toasts on a hot dish, lay the quails on top, and pour a gill of maître d’hôtel butter ([No. 145]) over, decorating with six slices of broiled bacon ([No. 754]), and serve.
836. Braised Quails, Celery Sauce.
—Take six nice fat quails, singe, draw, and wipe them well. Truss, and cover the breasts with a thin layer of lard. Place them in a sautoire with a piece of pork rind, half a carrot, and half an onion, both cut-up, and let them get a good golden color on the fire. Moisten with half a cupful of water, then put them in the oven, and let cook for twenty minutes. Serve with a pint of celery sauce ([No. 200]), and a little meat-glaze ([No. 141]) thrown over.
837. Quails à la Financière.
—Braise six quails the same as for the above ([No. 836]), and serve them with a pint of hot financière garnishing ([No. 246]) in place of the celery sauce.
838. Doe-birds, Roasted, Plain.
—Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a hot oven for twelve minutes. Dress them on a hot dish with six small canapés ([No. 832]). Decorate the dish with a little watercress, and serve.
839. Broiled Doe-birds.
—Singe, draw, and wipe well six fine doe-birds; split them through the back without detaching the parts, and lay them on a dish. Season with a good pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll them in well, and broil for four minutes on each side. Prepare a hot dish with six toasts; arrange the doe-birds on top, and serve with a gill of maître d’hôtel butter ([No. 145]) well spread over. Decorate the dish with a little watercress.