Chaudfroid of Quails a la Baudy

This entree is dressed on a wooden foundation covered with white paper, and bordered on the outside edge with small beads of butter forced through a cornet. It has a paper-covered support in the center two to three inches in diameter and about the same height as the quails. Singe and bone eight fresh quails, leaving on the thighs, season the insides and fill the empty space with a layer of fine galantine forcemeat (No. 66), mingled with foies-gras and truffles cut in small dice, also a piece of raw truffle in each; all of these to be properly seasoned; cover over with another layer of the forcemeat and bring the two sides together so that the quails retain their original shape, then sew them up. Truss the thighs, and tie each bird up in a separate piece of muslin. Range the quails in a deep sautoir lined with fat pork, moisten to their height with a good stock (No. 194a) and boil up the liquid, then withdraw it to a slower fire and cook the quails for twenty to thirty minutes while covered, and let them get partly cold in their stock. Drain, unwrap, and tie them up tighter in the same cloths to keep them in shape, and when quite cold cut each one lengthwise in two; fasten the two halves together with a small wooden skewer, and cover the quails with a white chaudfroid sauce (No. 596). When the sauce becomes quite cold, stick one of the reserved legs in each half bird, and withdraw the skewer. Dress these boned quails almost upright on the foundation that is on the dish, leaning them against the support; garnish the center of this with chopped jelly, and surround the base of the bottom with small crimped paper cases filled with glazed truffles.