[Sca-cooks] Quail eggs in gelatin?

[Alexander Clark]

Any ideas what might have gone into the "eyroun engele" in the coronation
menu of Henry IV?  I'm reading it as "en gele" = in gelatin, and guessing
that quail eggs might be the right kind to put in a royal nibble near the
end of a big feast, but beyond that I don't know any period recipes that
come close to saying how to make this and what ingredients to use.

-- 
Henry/Alex