Cailles (Roast Quails)

Ingredients

• quails
• vine leaves
• butter
• thin bardes of pork back fat
• small canapés
• farce gratin C
• lemons
• watercress

Instructions

1. Choose quails that are white and fat, the fat quite firm.
2. Wrap each in a buttered vine leaf, then cover the leaf with a thin barde of pork fat.
3. Roast over a lively fire for 10 to 12 minutes.
4. Fry small canapés in butter and mask them with farce gratin C.
5. Dress the quails on the canapés and surround them with half lemons and bouquets of watercress.
6. Serve their gravy separately, kept very short.