Bone out the quails from the back and stuff with a Gratin Forcemeat C made from their livers, some chicken livers and containing chopped truffle.
Re-form them and wrap each in a thin slice of salt pork fat. Place in a buttered pan close together so that they will not lose their shape whilst cooking; sprinkle well with melted butter and cook in a hot oven for 12 minutes.
Place a nice slice of truffle on the top of each quail just before serving.
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