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Quails En Cocotte

Pick very carefully six fat, fresh quails, then singe, cut off necks, wings and feet, draw, neatly wipe, stuff insides with American stuffing and tie all around. Season with a teaspoon salt and half teaspoon pepper, arrange a thin slice larding pork on breast of each bird and place in a lightly buttered cocotte dish. Add a finely chopped onion, teaspoon crushed allspice, baste them with a little melted butter, then set in oven for twenty minutes, occasionally basting meanwhile. Remove, lift up from dish, take out contents of cocotte dish, then return quails to the cocotte, add a potato noisette and half pint well-drained canned green peas.

Finely chop one-third bean garlic and two branches parsley and sprinkle over cocotte. Pour in a quarter gill white wine, half gill each broth and demi-glace, cover dish, set in oven for twenty-five minutes, remove and serve.