im occasionally. When done,
cut the string where it is sewn, lay it on its back in a dish, garnish
the breast with sliced truffles cut in fancy shapes, and place a
crayfish tail to represent the turtle's tail.

Veloute sauce may be handed with this dish, or it may be eaten cold and
garnished with aspic.

Quails a la Beaconsfield.

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 puree of peas in which a
tablespoonful of aspic jelly has been mixed. Mask each quail with the
puree, 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.

Quails en Caisse.

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 saute-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.

Compote of Quails.

Take six quails, cut the claws off, and truss them with the legs inside.
Cut eight pieces of bacon rolled up like corks, blanch them to draw out
any salt, and fry them till they are of a light brown; take them out and
put in the quails, which must be stewed till they begin to be of a light
brown, then remove them. Make a thickening with flour and butter, and
put it into a good gill of veal stock; add a bouquet garni, some small
onions and mushrooms. Skim the sauce well, and strain it over the
quails, then dish the bacon, mushrooms, and small onions, and