Cut 6 nice plump quails in half, bone them out and reserve the ends of the feet.
Place the half quails in hot butter to set and firm the surfaces of the flesh, drain them well and allow to become cold. Cover the inside surfaces with a
Flour, egg and breadcrumb them using fresh white breadcrumbs and shallow fry in clarified butter to a golden brown on both sides. Place each half quail on a shape of cooked puff pastry and arrange on a suitable dish.
Serve accompanied with a dish of buttered asparagus tips or buttered peas and a sauceboat of Sauce Chateaubriand.
© 1903 All rights reserved. Published by Taylor and Francis.