Quails, Piedmontese Style

Bone the breasts of four or five clean quails, fill in the empty space with a baked forcemeat (No.81) and truffles, mingled with a little raw forcemeat (No.91); truss and cook smothered with Madeira wine and gravy. Have one quart of water, half a pound of polenta, and a piece of butter and some salt and with it prepare a mush; as soon as done, finish with a handful of parmesan and another piece of butter. With this preparation fill a buttered border mold (Fig.139) and keep it warm. Fry quickly in butter about fifteen small Chipolata sausages (No.754), drain, cut them apart and glaze over with a brush. At the last moment, lift up the quails and cut each one in two, unmold the polenta border on a hot dish, dress the quails pyramidically in the center and lay the halved sausages in a circle on top of the border, cover the border and sausages with Piedmontese brown sauce (No.519).