Puff paste, salt pork or ham, 6 eggs, butter, pepper, 1 bunch parsley, juice of 1 lemon.

Clean and dress the birds, loosen the joints, but do not divide them; put on the stove to simmer, while you prepare puff paste. Cover a deep dish with it, then lay in the bottom some shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper. Take the birds from the fire, sprinkle with pepper and minced parsley. Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour. Cover with slices of egg, then shred some ham and lay upon this. Pour in a little of the gravy in which the quails were parboiled, and put on the lid. Leave a hole in the middle and bake a little over 1 hour.