Quails a la Macedoine—Larded

Truss eight quails after they have been picked, drawn, and singed, proceeding the same as for an entree (No.178); dip the breasts in boiling water and lard them with small lardons (No. 4, Fig.52). Line a low saucepan with bards of fat pork, lay the quails on top, and moisten with a white wine mirepoix stock (No.419); braise in a slack oven and when almost done, glaze over. Untruss and dress in a circle with a garnishing of macedoine vegetables (No.680), in the center; strain the stock, free it of its fat, and reduce to the consistency of half-glaze, serving it separately. The quails may be barded instead of larded, and the macedoine replaced by green peas Parisian style (No.2745), or else cucumbers cut as cloves of garlic, blanched and cooked in consommé (No.189), then thickened with bechamel (No.409), etc.