ABSTRACT
COMPRISING
Quails, with stewed Peas.
Cutlets of Quails, à la Bordelaise.
„à la Périgueux.
Fillets of Quails, à la Talleyrand.
„à la Financière.
„à la Parisiènne.
„à la Royale.
Scollops of Quails, with Truffles.
Cutlets of Quails, à la Maréchale.
„with Cucumbers.
