Quails with Risot

Draw four or five singed quails, bone the breasts from the inside of the birds and fill in the empty space with baked forcemeat (No.81), mingled with a little raw quenelle forcemeat (No.91) and having chopped truffles added. Truss the quails, fry in a sautoir with butter, season and moisten with Madeira wine and gravy (No.404), reduce this liquid to half and finish cooking them smothered. At the last moment drain off, untruss and split each one lengthwise in two, then dress on a risot (No.739). Strain the stock, remove its fat and pour it over the birds.