Galantine of Quails

Ingredients

• 6 quails
• livers of the quails, minced
• 1 sweetbread, minced
• 2-3 ounces grated ham
• chopped parsley, to taste
• minced shallot, to taste
• pepper, to taste
• salt, to taste
• 1 egg yolk
• slices of cold tongue
• chopped truffle, optional
• pepper, to taste
• salt, to taste
• 1 onion, stuck with 2-3 cloves
• 1 knuckle of veal or 1 calf's foot
• stock, for covering
• 1 pound rice
• 1 quart water, slightly salted
• clarified butter, for brushing

Directions

1. Bone the quails carefully or have a poulterer do it.

2. Mix the minced livers, sweetbread, grated ham, parsley, shallot, pepper, and salt. Bind with the egg yolk.

3. Lay the quails open, skin side down, and divide the forcemeat among them, spreading half on each bird.

4. Top each bird with a slice of cold tongue and a spoonful of chopped truffle, then add the remaining forcemeat.

5. Shape each bird into an oval and tie in a piece of old napkin.

6. Place the birds side by side with bones, trimmings, pepper, salt, onion with cloves, and veal or calf's foot.

7. Cover with stock and simmer gently for 45 minutes.

8. Remove from heat and let the birds sit in the liquid until nearly cold.

9. Drain and remove from napkins, then brush with glaze.

10. Boil the sauce quickly to a jelly and strain. Clarify with egg white if needed.

11. Cook the rice in salted water until tender and liquid is absorbed. Beat until smooth and press into a round mold.

12. Once cold and stiff, turn the rice onto a large dish, brush with clarified butter, and place the quails upright on top.

13. Garnish with diced gravy jelly.