Quail Patties—Small

Bone thoroughly three or four quails; divide each one in two parts, season and cover the inside with forcemeat (No. 81) in which has been added half as much raw game forcemeat (No. 91) and chopped truffles, and season with game pie spices (No. 168); envelop, giving the quail an oval shape. Cut some layers of pie paste (No. 145) into ovals seven inches by four inches; on the center of one put a thin slice of fat pork (No. 110); over this spread a thin layer of chopped game forcemeat (No. 66), place half a quail on top and moisten the paste all around; wrapping with this paste, fold over the side, then roll out the paste on each end, moisten the top of the paste and bring the two ends together on the top; cover the paste with a thin oval layer of puff paste (No. 145). Make a small opening in the top, range the patties on a baking sheet, egg them over, make fanciful cuts with the tip of a knife, and cook for forty minutes in a moderate oven. Pour into the opening a little half-glaze sauce (No. 413) and Madeira.