Medium
Published 1903
Two days before being required, enclose the quails in an earthenware Terrine with
When required for cooking, remove the peelings of quince and add a nice piece of butter; seal the Terrine as tightly as possible and place in a hot oven for 20 minutes.
Serve the quails as they are in the Terrine accompanied with a sauceboat of quince jelly.
© 1903 All rights reserved. Published by Taylor and Francis.