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
white jardinière sauce (No. 98) round.