Quail Pie

Prepare a forcemeat as described in No. 67, and press through a sieve; mix into it a quarter of a pound of plain foies-gras cut in quarter-inch squares; have twelve small peeled truffles. Bone twelve quails, leaving them whole; season and fill with the above forcemeat, and in the center lay one of the truffles; enclose the contents well. Butter a low pie mold, line it with foundation paste (No. 135), and cover the sides and bottom with thin slices of fat pork; over this set a layer of the forcemeat, and then a bed of the quails on the bottom; on top of these place more forcemeat containing a salpicon of fat pork and red beef tongue, mixed with an equal quantity of the forcemeat, then another bed of the quails, and finish with forcemeat raised to a dome. Cover with a thin bard of fat pork, some bay leaves, and a flat of the same paste; smooth the summit; pinch all around and on top, and decorate the dome with noodle paste leaves; egg over twice, and bake the pie for two hours and a half; cool partly and then fill with jelly (No. 103) made of quail fumet (No. 397) and Madeira wine.