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Quails, in Aspic

Bone the quails, halve them, and cover them with brown chaudfroid sauce. Leave them to set. Line thinly some dariole moulds with aspic jelly, and ornament with cut truffles, white of hard-boiled egg, ham, or tongue. Put half a quail in each mould, and fill up with more chaudfroid sauce. Leave till set. Turn out, and serve on a border of aspic jelly. To make brown chaudfroid sauce:--Take half a pint of aspic jelly, two table-spoonfuls of brown sauce, half an ounce of glaze, half a wine-glassful of sherry, a pinch of sugar, and pepper and salt. Put into a saucepan, and reduce to one-fourth by boiling, keeping it well skimmed. Then pass through a tamis.