Farce for Quails. Half a pound of veal, rabbit, or chicken, two ounces of pâté de foie gras, two ounces of cooked ox tongue, fat and lean, one tablespoonful of thick Bechamel sauce; pound the raw meat till smooth, then pound the tongue and mix together, add the Bechamel and foie gras and two raw yolks of eggs, pass all through a fine wire sieve, and mix in half an eschalot that has been chopped very fine, and a pinch of mignonette pepper, then put into a forcing bag with plain pipe and use. This is enough for three birds, which should make about fifteen escalopes.