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Three Truffles (Cut up the bacon and put it)

Cut up the bacon and put it in a sauté-pan; let it cook for a few minutes, then add the livers, shalot, white peppers, cloves, and bouquet. Let this all cook carefully; pound all in the mortar, pass through a hair-sieve, then add the chopped truffles. Stuff each quail into shape, butter some paper cases, called "Quail cases," or oil them, put the quail into the case, a few drops of salad oil on each, when they should be put in the oven for about ten minutes.