Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean HAM, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails’ livers, a small piece of calf’s liver, and half their quantity of bacon. Put these into a sauté-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter. Strew a little very nicely minced parsley over each case.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)