The Sweetbreads of Veal

Ingredients

• 1½ pounds pork sausage meat
• 6 truffles, chopped
• coarse sea salt, to taste
• cayenne pepper, to taste
• 1 small tin preserved fat livers
• 1 gill (½ cup) stock

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Pound the pork sausage meat in a mortar and rub it through a coarse wire sieve.

2. Mix in the chopped truffles, coarse sea salt, and cayenne pepper.

3. Divide the sausage mixture into nine equal parts and place them on a dish.

4. Wash the preserved fat livers in lukewarm water and cut them into nine equal pieces.

5. Stuff each quail with one part of the sausage mixture and a piece of fat liver in the center.

6. Shape the quails nicely and cover the openings with the skin of the breast.

7. Arrange the quails in a deep sauté pan or suitable stewpan.

8. Pour ½ cup of stock over the quails and cook them slowly in a preheated oven at 400°F (200°C) for about 20 minutes.

9. Check for doneness and cook for an additional 10 minutes if necessary.

10. Let the quails cool in their own juices and store them in the larder.