I have found a recipe for quail in aspic, which was no easy feat on its own. But I want to test out the flavor of the recipe at a Easter high tea, where guest will be given mini " carvings" of quail in aspic along with other foods. Can I test the technique out on a cheaper, and more reliable, cornish hen? What type of flavoring adjustments should be made? Ideas or history on the old recipe would also be helpful.