Put, having trussed, six quails in a stewpan wrapped in slices of bacon. Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and a clove, pepper and salt to taste. Stew them for twenty minutes over a very slow fire. Drain them well, make a purée of peas in which a tablespoonful of aspic jelly has been mixed. Mask each quail with the purée, dish them in a crown shape with little rolls of bacon in front of each, have a few truffles or mushrooms cooked and placed in the centre, and pour over the quails a rich brown Sauce.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)