No. 60 Stuffed Quails
Take ½ or 1 dozen quails. Take the bone out same as in boned turkey. Put in mushrooms, truffles, bread crumbs. Make this stuffing moist with butter and pepper and salt. Be sure to stuff them tightly; tie them up, but do not take the feet off. Take a piece of larding pork and tie it on each bird’s breast so as to keep it in shape. Then bake them in a baking pan, flour them and baste them. When done make a little sauce of currant jelly, 1 glass of wine, and the gravy from the birds. Lay the birds on a piece of buttered toast. Garnish the dish with cresses.