The Swedish, French, American cook book

Pick, singe, clean, and wash the quails well; tie up plump; put in a pan with sufficient water to cover them, sherry, pepper, salt, onions, and carrots; let simmer for about twenty-five minutes — with a tight cover; leave in the juice until cold. When cold, cut the breasts out, put in a ring mould that has been glazed with aspic and decorated with truffles and cooked white of eggs, etc., one piece resting on top of another (if the breasts are too large they can be cut in slices to fit the mould); then fill with the aspic the height of the birds. The rest of the meat (from the legs, second joints, and bones) grind through the machine very fine, and put in a saucepan. To one cup of the meat add half cup pate de foie gras, one tablespoon sherry, three tablespoons dissolved Cox’s gelatine, pepper and salt to taste. When beginning to get cold, add four tablespoons whipped cream; when settled and cold, fill the mould, cover with aspic, and leave on ice until ready to serve. Then turn out on a paper doily and garnish with chopped aspic and let¬ tuce leaves in the centre. Serve with any kind of salad for luncheon or dinner. Chaud-froid of Quail ( Chaud-froid de Cailles ) a la Gimo Cook the quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Cut out the breasts, making two pieces from each bird; put on a broiler and chaud-froid with white chaud-froid sauce, glaze with aspic (leave one bird whole that has been tied up plump and cooked). Decorate the fillets with chaud-froid sauce (colored brown) and truffles; also decorate the whole quail; glaze with aspic. When ready to serve, turn out on a green foundation on a paper doily; put the quail on a fried crouton of bread in the centre; garnish with watercress; put a paper frill on each leg, and arrange the fillets all around. Garnish each cutlet with a toothpick paper frill. Serve as a cold dish with aurorian sauce, or with any kind of salad, for luncheon or dinner. Quail in Aspic ( Cailles en Aspic), a la Breta Boil quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Leave in the juice until cold; when cold, glaze with a brown chaud-froid sauce, then with aspic about quarter inch thick by putting them on a broiler (if cold, in front of the window; if warm can be done in the icebox) and pouring the aspic gently over the bird until it forms a thick coating. When ready to serve, arrange in a circular style on a platter on a slice of buttered toast, and in the centre a bunch of watercress; garnish with roses of radishes. Chopped aspic can be put between each bird from the centre to the edge of the platter. Serve as a cold dish for supper, or, with the salad, for luncheon or dinner. Quail ( Cailles ) a l’ltalienne Cook the quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Leave in the broth until cold. Split in halves; remove the bone (leave the leg bone in), and stuff. Stuffing. To one jar of pate de foie gras No. 3 take two table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ spoons whipped cream. Mix together. Fill, turn the inside of the breast up and glaze with a white chaud-froid sauce, decorate with a brown glaze and some truffles. Arrange on a foundation of peas, and in the centre of the founda¬