Quail Pates Recipe

Instructions

1. These can be served hot as a second course at a formal luncheon, or they can be served cold at a theater supper, and are equally good either way.
2. Line small pate pans with good pastry, fill with rice, adjust a top of pastry to each and bake.
3. Remove the lid of crust and set aside, empty out the rice and remove the pastry shells from the pans.
4. Chop fine the best of the meat, and reserve; take the bits and odd-meats left, break the bones small, cover to level with cold water and set to simmer for an hour.
5. Make a forcemeat of the livers of the quail if at hand, if not use chicken livers, rub through a sieve, and to three tablespoons add the same quantity of chopped boiled ham, the yolks of two hard cooked eggs, a teaspoon of minced onion and a teaspoon of chopped celery.
6. Strain the stock, season with salt and pepper and a teaspoon of Worcestershire sauce.
7. In the bottom of each pastry shell place a morsel of finely shredded fat bacon, on this put a layer of the quail meat, next a fat plump oyster, cover with the forcement, and moisten with the stock; replace the pastry cover and set in a moderate oven for twenty minutes.