, and add two tablespoonfuls of chopped truffles and
half a gill of sherry. Put one tablespoonful of this sauce over each
quail before sending it to the table, after very carefully draining all
grease from the quails. These are served in the papers, but rough paper
cases may be made to bake them in, and the regular crimped ones set in
the oven to get hot just before dishing up. Slip the quails into them
after draining.

_Quails a la Jubilee._--Bone as many birds as required. Lard them with
pork and thin strips of truffles. Stuff them in shape with equal parts
of sweetbreads and oysters, sew them up; roll them in buttered paper,
and cook in the oven in enough Chablis to cover them. Pound some boiled
potatoes and water-cresses together until thoroughly blended; put a
tablespoonful of butter in a saucepan with one of milk; put in the
potato, stir round till quite hot; use this to make a border on which
to serve the quails. When they have cooked fifteen to twenty minutes,
take them up, glaze them (melt glaze in a cup standing in hot water, and
brush them over). Lay them on the potato border, and pour into the
centre some Spanish sauce with mushrooms in which has been boiled a
slice of lemon.

XVI.

ENTREES.--_Continued._

_Pigeon Cutlets._--Take half a dozen young pigeons, split them down the
back, and bone them, all but the leg, cutting off the wings at the
second joint. Cut each bird in two down the breast; trim off all ragged
edges, so that each half-bird has as much as possible the appearance of
a cutlet, the leg serving for the bone. Saute these cutlets, having
seasoned them with pepper and salt, for three minutes in hot butter,
then put them in the oven for five minutes. When done, press between two
plates till cold. Then mask each cutlet with a thick puree of tomatoes
and mushrooms in which aspic jelly has been mixed, equal parts of each.
Let them be put on ice to stiffen the masking. Roll in fine cracker
meal, then dip into well-beaten egg, again into the meal, and then
place them in a saute pan with very hot clarified butter, and cook them
a fine golden brown. Dish up on a border of mashed potatoes browned with
grated Parmesan; serve mushrooms in the centre and Spanish sauce all
round.

_Pigeons a la Tartare._--The pigeons should be trussed for broiling;
flatten well with a rolling-pin without breaking the skin, season them
with pepper and salt, dip into clarified butter and cover with very fine
crum