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Quails, Compote Of

Take six or eight quails, according to the size of the dish. Cut the claws off, and empty the birds, without making too large an opening. Truss them with the legs inward. Have a dozen pieces of bacon cut in the shape of corks, blanch them in order to draw the salt out, then let them fry in butter till they are of a light brown; next take them out of the stewpan to make room for the quails, which stew till they begin to be of a light brown also, and then take them out. Make a roux, which moisten with a ladleful of gravy of veal; add a bunch of parsley and green onions, some small white onions (if approved of), mushrooms, etc. As soon as the quails are done, take them out of the stewpan, and let the bacon stew till thoroughly done. Skim the sauce well, and strain it through a tamis over the birds; then dish the bacon, mushrooms, and small onions, and send up quite hot and well seasoned.