1900—Timbale de Cailles Alexandra

Coat a well-buttered timbale mould with patty paste, and line it with slices of bacon so as to completely cover the paste. The slices of bacon in this case are there to prevent the moistening of the timbale from reaching the paste. Insert a piece of foie gras into each quail; stiffen them in butter, and set them against the sides of the timbale in successive tiers.

Completely garnish the middle with small, peeled truffles; add one-quarter pint of excellent stock with Madeira (per six quails), and a few bits of bay-leaf. Close the timbale with a layer of paste and cook in a moderately hot oven for one and one-quarter hours.

Turn out upon withdrawing from the oven, and serve the dish as it stands.

N.B.—(1) The shell of paste merely serves to hold in the quails and their garnish, and ought not to be eaten.

(2) The same timbale may be prepared with ortolans, except that these need only forty-five minutes’ cooking.