Quail Cutlets, Girondins

Prepare the same as the above, split them in two equal parts, the legs to form a handle and trim with a fancy frill (No.10). Saute on a brisk fire, keeping them rare, then place under a light weight, cover over with Villeroi sauce (No.560), let get cold, then dip in eggs and bread-crumbs and fry in clarified butter, dress on croutons of cooked red beef tongue, filling the center with minced cepes fried in oil, seasoned with salt, pepper and chopped parsley; drain and mix in with the cepes a little game glaze (No.398) and lemon juice. Serve a sauce-boat of Bordelaise sauce (No.436) at same time.