Proceed as above, using ten quails instead of seven, and serving with a purée de truffes (No. 53), omit the cucumbers.
No. 928. Quails for Vol-au-vents, or Pâté chaud.
Roast and cut them in halves if for vol-au-vents, put them in a white financière sauce (No. 50), but if for pâtés chauds, in a brown financière twenty minutes before serving.
No. 929. Cotelettes des Pigeonneaux à la Parisienne.
Procure six large pigeons, fillet and form them into cotelettes (see cotelettes de perdreaux, No. 885), stuff with a little forcemeat of fowl, egg and bread-crumb them, and fry a light yellow colour in oil; fry also twelve croutons of bread the size and shape of the cotelettes, and dress them alternately upon a border of mashed potatoes, to form a crown; sauce with a purée de concombres (No. 105) made brown instead of white, and serve, glazing the cotelettes lightly.
No. 930. Cotelettes des Pigeonneaux à la Financière.
Proceed as in the last, only serving with a ragout à la financière (No. 50) instead of the purée.
No. 931. Cotelettes des Pigeonneaux aux pois verts.
Proceed as before, and serve with a pint of green peas, prepared as for cotelettes de mouton aux pois (No. 713). They may also be served with a sauce aux truffes (No. 51), Italienne (No. 30), jardinière (No. 100), or sauce piquante (No. 27).