1885—Cailles aux Cerises

For four quails:—Truss them as for an entrée and cook them with butter in a saucepan. Swill with a little brandy and a glass of port, in which a piece of orange rind should have soaked.

Add three tablespoonfuls of excellent veal stock, three tablespoonfuls of red-currant jelly and about forty cherries, previously poached in a boiling syrup of about 18° (Saccharometer) and cooled in the syrup.

Drain them before adding them to the quail, and, if the sauce be too insipid, sharpen it with a few drops of lemon juice.