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Larded Quails

Singe, draw and wash the quails, lard the breasts and legs, run a small skewer through the legs and tail and bind them firmly round with thread. Baste the breasts with a small quantity of clarified butter, dust a little salt over and dredge them thickly with flour. Place the quails in a bakingdish and bake them in a quick oven for fifteen minutes. Put a layer of bread sauce on a hot dish; when cooked untie the birds, place them on the dish with the bread sauce, sift plenty of fried breadcrumbs over them, garnish with a little parsley, and serve.