Scollops of Quails, with Truffles ( Gouffé ).
Remove the fillets or breasts of six quails. Cut each fillet in two, and trim the parts to a round shape. Cook half a pound of truffles in Madeira, and cut them into slices. Put the scollops of quails into a sauté pan with some butter; fry them until they are done, then mix them with the truffles. Put a nice border on a dish; pile the centre with the scollops and truffles; pour in some Espagnole or brown sauce, flavored with a little Madeira, and serve. Truffles can be procured canned.