Sauce
Ingredients.
One gill of Brown Sauce.
One tablespoonful of Glaze.
Two tablespoonfuls of chopped Truffles.
Half gill of Sherry.
Put the bones of the quails in a stewpan, add the glaze and brown sauce; let this boil to extract the flavour from the bones, strain, and add the truffles and the sherry; put about one tablespoonful of this sauce over each quail when they are taken from the oven, after very carefully draining off all grease from the quails. Serve them in the cases.
Cailles Poelées à l'Anglaise.