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One Shalot (About six slices of Bacon)

About six slices of Bacon.

Prepare the quails as for stuffing. Put the milk in a stewpan, add half an ounce of butter, a small bayleaf, salt, pepper, and a little grated nutmeg; when boiling stir in the breadcrumbs (about a handful). Simmer for ten minutes. Remove the bayleaf, and stir in the yolks of eggs. Cut up the chicken livers small, sauté them in butter in which a finely chopped shalot has been blended; season with pepper, salt, and aromatics, and rub the liver, etc., through a sieve. Mix the purée with the breadcrumbs, etc., and stuff the birds with this. Wrap each quail in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of the butter, and cook over a slow fire for half an hour. Pour off the fat and finish cooking in the sauce (demi-glacé or Madeira).