Quails Roasted

After they have been plucked and drawn, singe and cut off the end of the claws; truss and cover the breasts, first with a grape leaf buttered over with a brush, and then with a thin slice of fat pork; run them on small skewers and fasten them to the spit; baste over with melted butter and let cook for fourteen to sixteen minutes then salt; take off and untruss, or they may be put in a baking pan sprinkled with butter and cooked in a hot oven. Dress each one on a crust covered with a layer of baking forcemeat with foies-gras (No.78), and serve at the same time some clear gravy (No.404).