Salads Recipe

Purchase twenty-four quails. Split them down the back and remove the bones,
keeping your knife close to the bone. Do not break the skin nor tear the
flesh. Spread them out, skin side down, on a board and stuff them with the
seasoned sausage meat. Put them into shape, sew them down the back, cover
the breast of each with a slice of bacon, put them in a baking pan, add a
half pint of hot stock, and bake in a quick oven forty minutes, dusting
with pepper and basting frequently. When cold, remove the string from the
back.
For a dozen quails use:
1 box of gelatin
1 quart of milk
1 tablespoonful of grated onion
2 truffles
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
1 saltspoonful of white pepper
Soak the gelatin in the milk a half hour. Rub the butter and flour
together, then add the milk and gelatin, stir until boiling, and add all
the seasoning and strain. Stand aside until cool, but not thick. Place the
birds on a tin sheet or a large platter, and baste them with this cold
white sauce. As soon as the first basting has hardened, baste them again.
This time decorate the breasts with the truffles cut into fancy shapes.
To serve, arrange them around a large mound of mayonnaise of celery. Use
either a meat platter, or two round chop dishes. Have the breasts of the
birds down, and the back slightly pressed into the salad. In between each
bird put a pretty bunch of curly parsley, and garnish the top of the mound
with Spanish peppers cut into strips. Serve one to each person.

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