Palmettes of Quails or Partridges, African

Have ready some heart-shaped molds as already described in No.920; fill them with a quail or partridge mousseline forcemeat (No.87), with a quarter of its quantity of foies-gras cut in one-eighth inch squares; poach them very slightly, just sufficient to allow them to be bread-crumbed after dipping in eggs, and fry them to a fine color; trim with favor frills (No.10); serve them crown-shaped on a folded napkin, and send to the table with a separate sauce-boat of African sauce (No.424).