Select half a dozen prime quails, or as many as may be required, truss and lard them as for roasting, place them in a stewpan containing four ounces of lean ham, half a dozen allspice and blade of mace, two or three bay leaves, a small carrot, a chopped onion and a small quantity of thyme and parsley; moisten with one pint of chicken stock and one wineglassful of sherry. Put on a tight-fitting cover and let them simmer gently until thoroughly cooked. When done, remove the stewpan from the stove and allow the quails to remain in the liquor until cold. Then remove and wipe them on a clean cloth; cut each quail into halves and fill up the interior with foies gras, dip each half into reduced supreme sauce, and just before they commence to set, sprinkle over some chopped black truffles and tongue. When set, place them upon a flat dish, allowing plenty of room in between them, pour over a small quantity of liquid aspic jelly, repeating it until the quails have a thick coating over them; place them upon the ice so as to get them thoroughly set. Just before they are wanted for the table, trim them round carefully with the point of a knife, dish them upon a cone of rice which has been previously prepared, garnish in the center with a garnishing of cockscombs and small truffles, place round the base croutons of aspic with chopped red aspic in between, and serve.