Quails a la Caprea

Truss eight quails as for entree (No.178), after picking, singeing, drawing, and cleaning them well; stuff them with butter into which has been mingled salt, pepper, and lemon juice, then saute them in some butter; transfer to a saucepan lined with bards of fat pork, and cook with a very little white wine mirepoix stock (No.419); place around a bunch of parsley garnished with a bay leaf, eight ounces of lean bacon cut in quarter inch squares, and eight ounces of lean ham cut the same, also eight ounces of artichoke bottoms, the whole blanched separately, and four ounces of truffles cut as cloves of garlic. When the quails are cooked, untruss and transfer them to another saucepan, skim the stock, and pour the strained fat over the quails to keep them hot; now strain the stock itself, remove all the fat that is left, and add it to some espagnole sauce (No.414), and a little Madeira; season and boil it down to the consistency of a succulent sauce. Blanch four ounces of rice, cook it with very little unskimmed stock (No.194a), and when done place it in a flat bottomed border mold (Fig.139) having it carefully buttered, or if to unmold at once dip it merely into cold water; fill it very tight, unmold on a dish and on top of the border lay oval pieces of tongue, a quarter of an inch thick by three inches long and two inches wide; remove the centers, making the same shape oval only two inches long and one inch wide; on these lay the quails, glaze over with game glaze (No.398), and inside the center of the border dress the bacon, ham, artichoke bottoms, and truffles; cover with some of the sauce, serving more apart.