California Quails a la Monterey

Having drawn and singed six California quails leave the breast skin as long as possible without breaking it. Peel half a pound of truffles, chop up the peelings and cut the truffles in half inch square pieces, season with No.1 spices (No.168), then add the livers, a few chicken livers, a little brandy, a soupcon of garlic and four ounces of fresh butter; stuff the quails with this and truss them for an entree (No.178), cover with thin bards of fat pork tying it on with three rows of string, run a skewer through and range them on the spit; put to the fire for about three-quarters of an hour, then unwrap and dress on hollow crusts forming them into a circle; cover with half-glaze sauce (No.413) finished with essence of truffles (No.395) and fill the center with cooked and turned small mushroom heads, turned olives and small game quenelles made with a coffeespoon (No.155); pour some sauce into this garnishing, serving more separately.