Dish in a close circle on a potato border, alternating the colours, fill the centre with asparagus points, peas, flageolets, or purée of spinach, and pour the hot Madeira sauce round. If preferred, the birds, instead of being sprinkled with ham and truffle, may be simply wrapped in caul, cooked for 10 minutes, then brushed over with warm glaze, and served in paper cases.
Time.—About ½ an hour to cook. Average Cost, 9d. to 1s. each. Seasonable, from September to February.
The Quail (Fr. caille).—The quail is found in almost all the countries of Europe, and is widely distributed in North Africa, India, China and North America. It is a bird of passage, and immense flocks traverse the Mediterranean Sea from Europe to Africa in the autumn, returning again in the spring, frequently alighting in their passage on many of the islands of the Archipelago which they almost cover with their vast numbers, and are taken in great quantities. The quail arrives in Britain in May, and migrates southwards in October. The male arrives first, and appears to cry for its mate by a peculiar whistling note. The colour of the plumage is brown on the upper parts of the body, with lighter and darker markings. The under parts are of a yellowish shade. Its wings are rounded, the tail is short, and the tarsi are destitute of spurs. Its average length is 8 inches. Its eggs are of a light-greenish tint. It is a very pugnacious bird, and in classical times "quail fights" were an amusement of the Greeks and Romans. Among various species are the Coromandel Quail, the Virginian or American Quail, a larger bird than the European Quail, and the handsome little Chinese Quail, some 4 inches in length. The flesh of the quail is white and tender and delicate in flavour.
1319.—RAISED PIE. (Fr.—Pâté de Gibier.)
Ingredients.—Game of any kind, equal quantities of finely chopped veal and pork, veal forcemeat, paste (see Pork Pie, No. 1116), coarsely chopped truffle, stock that will jelly when cold (preferably game stock), egg, salt and pepper.
Method.—Mix the veal and ham together, season liberally with salt and pepper, and add 1 or 2 tablespoonfuls of chopped truffle. Divide the birds into neat joints, and remove all bones except those which are deeply imbedded in the flesh and difficult to detach. Make and mould the paste as described in the recipe for Pork Pie, and line the bottom and sides with veal forcemeat. Put in the prepared game, season each layer with salt and pepper, and intersperse small pieces of the meat farce, taking care to leave spaces to be afterwards filled with stock. Pile the game high in the centre, cover with a thin layer of veal farce, put on the cover, then follow the directions given for preparing, baking and finishing Pork Pie.
Note.—See French Game Pie, Grouse Pie, and Partridge Pie.
1320.—RAGOUT OF WILD DUCK.
Follow the directions given for Wild Duck, Salmi of, No. 1340, when utilising cold remains; otherwise first roast the duck for about 20 minutes (see Wild Duck, Roasted, No. 1339), cut it into neat joints, and afterwards proceed as directed.
1321.—REEVES, TO DRESS. (See Larks, Roasted, No. 1245, Larks, Stuffed and Roasted, No. 1246, and Wheatears To Dress, No. 1277.)
