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Quails in Cases

Singe and draw the quails and remove half of the backbones. Fry the livers of the quails with the same quantity of chicken's livers in a small quantity of rasped bacon fat and season them with pepper and salt. When cold pound the fried livers with an equal quantity of chopped ham and some chopped truffles. Stuff the truffles with half of the prepared forcemeat, truss them, place them in a stewpan with a little butter and fry until half cooked. Mix with the remainder of the forcemeat two or three tablespoonfuls of cooked fine herbs. Spread a layer of it in the bottom of the required number of oiled oval-shaped paper cases and place a quail in each; spread two sheets of paper over a baking sheet, put the cases on it and bake them in a moderate oven for twenty minutes or so. When the birds are cooked take the cases up, place them on a hot dish, pour in each a small quantity of sauce that has been reduced in Madeira, and serve.