The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

which has stood a good hour after building to get firm, lay the fillets round, placing a thin slice of fat bacon between each; the pâté must not be more than three inches in height when filled; add four spoonfuls of game sauce, and a few raw mushrooms, cover with a thin sheet of the paste, and ornament the exterior to your fancy, forming a lid with a round piece of puff paste (No. 1132); bake it an hour and a half in a moderate oven, take off the lid and as much fat as possible from the top, add half a pint of game sauce (No. 60) quite hot, and serve either with or without the lid. No. 922. _Quails._ The climate of this country is far from being advantageous for these delicate birds, which migrate even from France at the end of the autumn; the quails in this country must be fed in confinement to fatten, before they are fit to be eaten, which destroys much of that beautiful flavour they possess in France, where they feed in their native vineyards. No. 923. _Cailles en macédoine de légumes aux feuilles de vignes._ Truss eight quails, fold each one up in a vine-leaf, and then in a thin slice of bacon, run a skewer through them sideways, which tie upon the spit; then have some vegetables of all kinds, cut up in thin slices, which moisten with a little oil, have then some sheets of paper, upon which lay the vegetables, lay the quails on the spit over them, breasts downwards, cover well with the vegetables, fold the paper round, and tie them up; roast from twenty-five to thirty minutes before a sharp fire; you have prepared a border of vegetables as for Chartreuse (No. 604), but not to stand more than two inches in height; fill it with stewed cabbage and boiled French beans, turn it out on your dish, and dress the quails upon it, their tails towards the centre and their breasts outside; make a pyramid of boiled green peas on the top, and serve a