Espagnole Sauce.
Melt butter the size of an egg; when hot, add to it two or three table-spoonfuls of flour. Stir this carefully over a slow fire until it has taken a clear, light-brown color. Mix in this one half-pint of stock, broth, or gravy; then put it to the side of the fire to simmer until wanted, skimming it carefully, and not allowing it to stick to the bottom of the pan. Strain it. Just before serving it with the quails, add one or two tea-spoonfuls of Madeira.