Quails a la Mirepoix

Bone the breasts from the inside of six small and singed quails. Shred finely into small Julienne, some onions, red part of carrots, tender celery stalks, and fresh mushrooms; fry all these very slowly with butter in a small saucepan, stirring occasionally until cooked; season and remove. Leave these ingredients to cool off partially in the saucepan, then put in two or three spoonfuls of glaze (No.398) barely melted so as to have a thick preparation of a proper consistency to roll into balls. Insert one of these balls into the breast of every quail, sew up the skin, truss and fry them for two minutes in a saucepan; season and moisten with a gill of Madeira wine; glaze over with a brush, and finish cooking them smothered. When the quails are properly done, drain off to untruss; lay each one in an oval china case with a part of their stock; cover with a little good, reduced, thick brown sauce (No.414) having it almost cold, and let this sauce become glossy for two minutes at the oven door; serve the quails at once.