Quails in Papers

Prepare eight cleaned quails by removing the bones beginning at the back and leave on one leg only, then stuff with game forcemeat (No.91) into which has been added cooked fine herbs (No.385) and a little glaze (No.402); put them into half heart-shaped bottomless molds, having them laid on a baking sheet covered with thin bards of fat pork, pour butter over and cook in a moderate oven for half an hour; leave them in their molds and set a weight on top. Fry in butter chopped shallot, mushrooms, truffles and parsley, add a quart of veloute sauce (No.415), reduce and thicken with four egg-yolks, a little cream and the juice of two strained lemons. Cut out six sheets of strong paper into heart-shapes, coat them with oil; on the right side of the heart and near the center having the point toward you, place on a layer of the cooked fine herb sauce (No.385), over this a quail, and on top another layer of the sauce; fold the paper in two forming a half heart, crimp the two edges together to enclose hermetically and then set each one on a small silver dish; place them in a slack oven for fifteen to twenty minutes and when a fine color serve, placing the hot dish from the oven on a second plate.