Quails, Salmis Of, a la Morisini

Prepare six quails the same as for roasting (No.2131), divide them in two splitting through the center of the breast, suppress the legs and pare the remainder of the birds. Mince two shallots finely, break the legs and put them into a saucepan with the fragments of quail and the shallots; moisten with red or white Bordeaux wine (either will answer), and as much mirepoix stock (No.419) and espagnole sauce (No.414). Let boil slowly for fifteen minutes, then strain through a sieve, put in the quails, heat up without boiling and dish up in a circle. Add some finely cut up mushrooms and truffles to the sauce and pour it over the quails; surround the salmis with heart-shaped bread croutons fried in butter.