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Quails, Robbins

Pick six nice fat quails, cut off heads and feet, neatly draw and wipe. Place in a bowl three tablespoons pate de fois gras, add a teaspoon rum and half saltspoon cayenne, mix well, then evenly divide preparation in interior of the six quails. Truss and lay on a tin, season with a teaspoon salt, arrange a very thin slice larding pork over each bird and set in a brisk oven for fifteen minutes. Remove, take out out lard, untruss and place in a cocotte dish, pour in three-quarters gill sherry and place cover on. Make a stiff dough with a little flour and water, roll out dough on table, string-like, then fasten it around joints of cover and dish so as to prevent evaporation. Set dish in oven for twenty-five minutes, remove, place dish on another over a folded napkin and send to table without uncovering.