10 quails
6 oz | 170g veal or pork meat
3 oz | 80g raw chinese ham
1 slice stale bread
salt and pepper
1 bunch celery
1 qt | 600ml water
1 carrot
1 onion
peppercorns
bay leaves

Method

Make jelly mixture by boiling and simmering soup meat in water with a pinch of salt, bay leaves, peppercorns, carrot and onion for 1½ hours.. Strain and remove as much of the fat as possible and let it cool. Clarify the jelly as in the recipe for Sliced Game Pie.

Wash the quails well, rinse the veal and ham, soak the bread in water, squeeze dry and mix well with veal and ham, and season. Put a little of this stuffing into each of the quails then put them in a bowl and steam, seasoning the birds well with salt and pepper. When quite tender put in a mould. Take away all the fat that may show in the juices and mix the juices with the jelly mixture.

Pour this jelly over the quail and let it set. Turn out when quite cold.