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Quails, Galantine Of

Bone half a dozen quails. This is a delicate and troublesome process, and if the cook cannot manage it she had better let it be done by the poulterer. Mince finely the livers of the birds, and mix with them a minced sweetbread, two or three ounces of grated ham, and a little chopped parsley, minced shallot, and pepper and salt. Bind the forcemeat together with the yolk of an egg. Lay the birds open on the table, skin downwards. Divide the forcemeat equally amongst them, and spread half of it upon the birds. Lay upon each a slice of cold tongue, a spoonful of chopped truffle, if this can be had, and afterwards the rest of the forcemeat. Roll each bird to an oval shape, and tie it in a piece of old napkin. Lay the birds side by side, and put with them the bones and trimmings, a little pepper and salt, an onion stuck with two or three cloves, and either a knuckle of veal or a calf's foot. Cover with nicely-flavoured stock, and let the quails simmer gently for three-quarters of an hour. Take the saucepan from the fire, and let the birds remain in the liquor until they are nearly cold. Drain them, take them out of the napkins, and brush them over with glaze. Boil the sauce quickly to a jelly, and strain it. If it is not quite clear, clarify it with white of egg. Boil a pound of rice in a quart of water slightly salted, until it is quite tender, and the liquid is absorbed. Beat well till it is smooth, then press it into a plain round mould. When it is cold and stiff, turn it upon the centre of a large dish. Brush it over with clarified butter, and rest the quails in an upright position upon it. Garnish the dish with the gravy jelly, cut into dice, and the galantine will be ready for serving. Any small birds may be served in the same way. Probable cost of quails, when cheap, 1s. each. Sufficient for a moderate-sized supper dish.