POULTRY A LA MODE. 59 



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 saute-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 no\\- 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. 



Compote 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 



