Quails en Caisse.
Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Put these into a sauté-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter. Strew a little very nicely minced parsley over each case.
Compôte of Quails.
Take six quails, cut the claws off, and truss them with the legs inside. Cut eight pieces of bacon rolled up like corks, blanch them to draw out any salt, and fry them till they are of a light brown; take them out and put in the quails, which must be stewed till they begin to be of a light brown, then remove them. Make a thickening with flour and butter, and put it into a good gill of veal stock; add a bouquet garni, some small onions and mushrooms. Skim the sauce well, and strain it over the quails, then dish the bacon, mushrooms, and small onions, and send up hot.
Quails and Green Peas.
Cook the quails in a stewpan with a slice of veal and a slice of ham, carrots, onions, and a bouquet garni; cover with rashers of bacon and buttered paper; place hot coals on the lid, and, when done, dish up the quails with green peas in the centre which have been cooked in butter.
Boudins of Rabbit à la Reine.
Cut the meat from a young very fine rabbit, which put into some reduced Béchamel sauce. When cold, roll it into large boudins the shape of sausages, egg and breadcrumb, and fry. Serve under them velouté sauce.