Cailles sous la Cendre [Roast Quail)
Clean 6 small quail and stuff with rouennaise stuffing or with a piece of pâtéde foie gras or fresh goose liver sautéed in butter.Put 1 slice of truffle in each bird. Cover the breasts with slices of fresh larding pork and place the quail in a roasting pan with 1 teaspoon butter on top of each bird. Roast the birds in a hot oven (450° F.) for 15 to 16 minutes.
Prepare a pie dough or puff paste to wrap the quail for baking. For the pie paste use 4 cups flour, 1 teaspoon salt, I cup lard or other shortening, ½ cup butter, and about 6 tablespoons cold water. Divide the dough into 6 parts and roll out each part into a round large enough to wrap a bird. Enclose the birds in the pastry, sealing the edges well. Cut a small hole in the top of each for a steam vent. Brush with well beaten egg mixed with a little milk. Bake the wrapped quail on a baking sheer in a hot oven (450° F.) for about 10 to 12 minutes, or until the crust is golden brown.
Pour off the fat from the pan in which the quail were roasted and stir in ¼ cup sherry or Madeira, ½ cup Madeira sauce, a few spoonfuls of truffle juice, and 2 tablespoons chopped truffles. Heat the sauce well and serve it in a sauce boat.
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