Roll each quail in the rice until it
has a coating all round, insert it
into the pimento. Put the pimentos
into a deep dish with 2 or 3 oz of
butter and some tomato sauce to
which you have added some brown
stock. Cover the dish and braise
them on top of the stove for about
30 minutes. They can also be
cooked in the oven.
BECFIGUES EN BROCHETTES
The little figpeckers are threaded
on skewers, head and all, with the
insides left in, about 6 to the
skewer, seasoned with pepper and
salt and herbs, and grilled.