Cases of Quails a la Dejazet

Bone thoroughly some well-cleaned quails, open them on a cloth, season with salt, pepper and nutmeg, cover the inside meats with a layer of game forcemeat (No. 91) with chopped truffles added and envelop the forcemeat, forming them in the shape of an egg, and lay them inside of bottomless oval molds of the same size as the paper cases in which they are to be served; set the molds on a baking sheet, cover with thin slices of fat pork, moisten with white wine mirepoix stock (No. 419) and cook in a hot oven. Mask the bottom and sides of the paper cases previously oiled and stiffened with a thin layer of quenelle forcemeat (No. 91) and the same quantity of cooked forcemeat (No. 73), both well mixed together; put the quails in the center and push into the oven for about twenty minutes, then cover with a salmis sauce (No. 536), mixed with the strained and skimmed braise stock.