3929 Quails

Method

Choose white plump birds with firm fat; wrap each in a buttered vine leaf then in a thin slice of salt pork fat and roast at a very high temperature for 10-12 minutes.

Arrange each on a Canapé of bread fried in butter and spread with Gratin Forcemeat C. Surround with halves of lemon and bunches of watercress and serve accompanied with a small quantity of gravy made from the juices in the pan.

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