Cassell's dictionary of cookery

Boil a pound of rice in a quart of water slightly salted, until it is quite tender, and the liquid is absorbed. Beat well till it is smooth, then press it into a plain round mould. When it is cold and stiff, turn it upon the centre of a large dish. Brush it over with clarified butter, and rest the quails in an upright position upon it. Garnish the dish with the gravy jelly, cut into dice, and the galantine will be ready for serving. Any small birds may be served in the same way. Probable cost of quails, when cheap. Is. each. Sufcient for a moderate-sized supper dish. Quails, Galantine of (another way). — See Galantine of Quails. Quails, Roast. — Draw the birds or not according to taste. Truss them firmly, and tie over the breasts a vine-leaf covered with a slice of fat bacon. Roast before a clear fire, and baste well. When done enough brush the bacon over with glaze, and serve the birds on a hot dish ; garnish with watercresses. Pour good brown gravy round but not over the quails. If the birds are not drawn before being roasted they should be served on a slice of toast, which has been placed in the pan under them to catch the trails. Time to roast the quails, fifteen to twenty minutes. Probable cost, when plentiful. Is. each. Sufficient, two for a dish. Quails, Trussing of. — Pluck, draw, and singe the quail. Cut off the neck close to the back, and the wings at the first pinion. Truss the legs close to the body, and pass a skewer through the pinions and thighs. Quaking Pudding. — Scald a quart of cream ; when almost cold, put to it four wellbeaten eggs, a spoonful and a haK of flour, some nutmeg, and sugar. Tie the pudding in a buttered cloth, and boil for an hour. Turn it out carefully, lest it should crack. Serve with melted butter, a little wine, and sugar. Quass. — A sort of weak beer, a favourite beverage among the people in Russia, goes under this name. It is produced by fermenting rye-meal in warm water, and is usually bottled in stone bottles. When it becomes too sour it does service as vinegar. Queen Adelaide's Pudding. — Beat eight ounces of fresh butter to a cream. Mix with it eight ounces of finely-sifted sugar, half a pound of dried flour, two ounces of thinlysliced candied peel, four ounces of picked and dried currants, and a quarter of a tea-spoonful of essence of almonds or essence of lemon. Whisk the yolks and whites of six fresh eggs, first separately, and afterwards together. Add them to the other ingredients, and beat the mixture for several minutes. Pour it into a well-buttered mould, cover with buttered paper, and afterwards tie in a cloth, and boil or steam the pudding. Turn it out carefully on a hot dish, and pour wine sauce round but not over it. Time to boii, two hours and a half. Probable cost, 2s. Sufficient for five or six persons.