Quails with Bay Leaf

Pick, draw and singe six quails, truss for roasting (No.179). Chop up the livers, the same quantity of chicken liver and as much grated fat pork as liver; add chopped parsley, pepper, a tablespoonful of chopped shallot, a handful of bread-crumbs and one small beaten egg. Mix the ingredients well together and fill the quails with it; roast them in a moderate oven, basting over frequently with lard; drain this into a saucepan and add to it some bread-crumbs, raw ham cut in one-eighth squares, fry nicely and put in two bay leaves, moisten with thickened, gravy (No.405) and game-glaze (No.398); skim off the fat, add the juice of a lemon and also a little butter; mix well with a wire whisk, dress, and pour the sauce over the quails.