Empty and truss the birds, and brown them in
the best salad oil till half cooked ; season them well
inside and out ; have ready a pound of rice slightly
browned in a little oil ; add this to the quails and
just cover them with good strong stock ; put in
half a dozen tomatoes cut in two, a bunch of
aromatic herbs, and one small onion studded with
cloves. Boil over a brisk fire for not more than
twenty minutes ; stand the saucepan inside a fairly
hot oven for six or seven minutes ; put the rice in
the middle of the dish and serve with the birds all
round ; or chop up the liver of half a dozen quails
with some bacon, truffles, parsley, chives, and
shallot ; add some breadcrumb squeezed out of
warm water, season plentifully, and stir into the
38
NATIONAL VIANDS
mixture half an egg well beaten. Fill the birds
with this mixture ; tie two bay leaves to each one ;
put skewers through them and roast them for
fifteen minutes before a fierce fire, basting plenti-
fully with melted lard ; when they are nearly done
put a handful of bread raspings, some raw bacon
(about half a pound) cut into small squares, and a
large onion chopped coarsely into a saucepan with
some of the dripping from the roasting quails ;
when quite brown add a claret-glassful of light
French wine and some gravy, and let it boil two
or three times ; place the bay leaves on a dish, lay
the quails on them, pour the sauce over, and serve
very hot.
Greek Ravioles
Take one pound of meat from a braised leg
of mutton, chop and pound it with some sheep's
brains ; season the mince with four tablespoonfuls
of cooked fine herbs and two yolks of eggs. Roll
out a pound of puff paste to a thin square flat, and
place on half of it the mince divided into small
balls, placing them in straight rows at equal
distances ; then cover them with the other half of
the paste and stamp out the ravioles with a round
cutter. A little before serving throw them into
salted boiling water, and let them boil for three or
four minutes, then drain, and dish up, sprinkling
each one with grated Parmesan ; pour over some
rich gravy thickened with tomato sauce✪ Greek Ravioles.
Red Mullets in Oil
Choose a few very fresh red mullets ; wash
them well and clean, taking out the insides ; salt
them, sprinkle them with chopped garlic and
GREEK
39
shallot. Moisten with a little lemon juice and
bring to the boil ; then strain the liquid, and add
to it the cooked livers, and a little parsley, and
serve over the fish.
Resurrection Cutlets
Take the leaves of a white cabbage ; boil them
in salted water for twenty-five minutes. Prepare
some forcemeat composed of fat bacon and lean
mutton ; season with pepper and salt and add a
pinch of onions, some chopped mushrooms, two
eggs, and some breadcrumbs ; moisten with brown
gravy ; put in each leaf a tablespoonful of the
forcemeat, fold into a flat round shape, place them
in a stewpan with a little butter, with which baste
them and boil quickly ; when done sprinkle over
a little grated Parmesan✪ Resurrection Cutlets and serve.
Stuffed Egg Plant a la Grecque ✪ Stuffed Egg Plant a la Grecque
Page 17 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Empty and truss the birds, and brown them in the best salad oil till half cooked ; season them well inside and out ; have ready a pound of rice slightly browned in a little oil ; add this to the quails and just cover them with good strong stock ; put in half a dozen tomatoes cut in two, a bunch of aromatic herbs, and one small onion studded with cloves. Boil over a brisk fire for not more than twenty minutes ; stand the saucepan inside a fairly hot oven for six or seven minutes ; put the rice in the middle of the dish and serve with the birds all round ; or chop up the liver of half a dozen quails with some bacon, truffles, parsley, chives, and shallot ; add some breadcrumb squeezed out of warm water, season plentifully, and stir into the
mixture half an egg well beaten. Fill the birds with this mixture ; tie two bay leaves to each one ; put skewers through them and roast them for fifteen minutes before a fierce fire, basting plentifully with melted lard ; when they are nearly done put a handful of bread raspings, some raw bacon (about half a pound) cut into small squares, and a large onion chopped coarsely into a saucepan with some of the dripping from the roasting quails ; when quite brown add a claret-glassful of light French wine and some gravy, and let it boil two or three times ; place the bay leaves on a dish, lay the quails on them, pour the sauce over, and serve very hot.
Greek Ravioles
Take one pound of meat from a braised leg of mutton, chop and pound it with some sheep's brains ; season the mince with four tablespoonfuls of cooked fine herbs and two yolks of eggs. Roll out a pound of puff paste to a thin square flat, and place on half of it the mince divided into small balls, placing them in straight rows at equal distances ; then cover them with the other half of the paste and stamp out the ravioles with a round cutter. A little before serving throw them into salted boiling water, and let them boil for three or four minutes, then drain, and dish up, sprinkling each one with grated Parmesan ; pour over some rich gravy thickened with tomato sauce.
Red Mullets in Oil
Choose a few very fresh red mullets ; wash them well and clean, taking out the insides ; salt them, sprinkle them with chopped garlic and
GREEK
shallot. Moisten with a little lemon juice and bring to the boil ; then strain the liquid, and add to it the cooked livers, and a little parsley, and serve over the fish.
Resurrection Cutlets
Take the leaves of a white cabbage ; boil them in salted water for twenty-five minutes. Prepare some forcemeat composed of fat bacon and lean mutton ; season with pepper and salt and add a pinch of onions, some chopped mushrooms, two eggs, and some breadcrumbs ; moisten with brown gravy ; put in each leaf a tablespoonful of the forcemeat, fold into a flat round shape, place them in a stewpan with a little butter, with which baste them and boil quickly ; when done sprinkle over a little grated Parmesan and serve.
Stuffed Egg Plant a la Grecque
Records on this page
Greek RaviolesResurrection CutletsStuffed Egg Plant a la Grecque