Quails with Mushrooms—Stuffed

This entree is dressed on a foundation covered with cooked paste (No.131) having a low support fastened to the center, also covered with the same cooked paste and decorated on the upper edge with a raised border, it being spread out and open-worked (Fig.8). Bone the breasts of ten quails, fill up the empty space with a baking forcemeat (No.81), mixed with a little raw forcemeat (No.73), and a few spoonfuls of raw truffles cut in small dice; sew up the skin, truss and cover with bards of salt pork. Lay them in a deep sautoir lined with salt pork, roots and minced onions, moisten with a glassful of white wine and let reduce, then remoisten with unskimmed stock (No.194a). Boil the liquid, withdraw the pan to a slower fire to finish cooking the quails, drain them off, untruss and untie. Cut each one lengthwise in two and dress them to imitate a rosette on the foundation, standing almost upright without injuring their shapes and leaning them against the support. Fill up the empty border with a garnishing of pretty white mushrooms all of the same size; cover them as well as the quails with a little good veloute sauce (No.415), reduced with the quail stock and that of the mushrooms.