Cold Salmis of Quails a la Balzac

Roast eight quails; remove the breasts and break up the legs and bones. Fry some shallots in butter, moisten with white wine and half-glaze sauce (No. 413); put in the broken-up carcasses and let simmer for twenty minutes, then strain through a sieve, and add two gelatine leaves, so as to thicken to a good consistency. Decorate some pigeon ballotine molds, the same as ballotines a la Madison (No. 2427), with fanciful cuts of egg-white and tongue; coat with jelly and lay the breasts in the center; finish filling with the cooled-off jelly; unmold the ballotines, range them in a circle on a bread socle covered with green butter (No. 583), and fill the center with chopped jelly, and around with croutons (No. 2442).