1897—Cailles sous la Cendre

Stuff the quails with a little smooth truffled game forcemeat, and wrap them each in a buttered vine-leaf, followed by a slice of bacon, and finally by two sheets of buttered paper.

Place them on the hearth-stone; cover them with very hot cinders, and cook thus for thirty-five minutes, taking care to renew the hot cinders from time to time.

When about to serve them, remove the outside covering of paper which is charred, but leave the other coverings.

N.B.—A log fire is essential for this recipe.