Bone out the quails, stuff them, form into round balls and poach them as for Cailles Lucullus.
When ready, place each quail in a large artichoke bottom cooked in butter; coat with
This done, surround the quails with small Quenelles of game forcemeat the size of very small eggs; decorate the sides of the artichoke bottoms with a very fine piping of chestnut purée about the size of vermicelli so as to imitate nests. This is best done using a small comet and a very small plain piping tube.
Place a quail’s head on top of each quail.
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