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Quails Jardiniere

Draw and truss the quails, and place them in a stewpan with some thin slices of fat bacon, one breakfast cupful of mirepoix, and one teacupful of Madeira; stew them gently until cooked. Butter a plain border mould, fill it with braised cabbage-lettuces and press them tightly down. Turn the border out on a hot dish, and fill the center with cooked carrots, turnips and French beans; arrange the quails, resting half on the borders and half on the vegetables, brush them and the border over with melted glaze, and serve with a sauceboatful of melted glaze.