Roast eight quails in vegetables, but without the vine-leaf and bacon,
make a border of forcemeat as for ris de veau à la Turque (No. 673),
stand it in your dish, then make a ragout financière (No. 50), but using
game sauce instead of brown sauce; put your quails five minutes in the
sauce, then dress them round on the border of forcemeat; garniture in
the centre, sauce over, and serve.