Take one or two Aylesbury ducks according to
the size of the dish required. Make a strong
merepoix ” of vegetables, a bouquet of herbs and a
little raw ham or lean bacon. Wet this with about a
pint of good consomme and a little Madeira✪ Cold Duck in Aspic. Let this
cook for an hour, then put in the ducks and let them
braise. Let all become cold. When cold take out the
ducks. Make a light aspic of the liquor — adding a
little more vegetable (onion, carrot, &c.), herbs, and a
little more Madeira to strengthen it. Cut up the ducks
and lay the pieces neatly in a terrine, filling it in with
the aspic, which should be a light half-congealed jelly.
Some foie gras can be laid in the bottom of the terrine
if wished. This dish must be served quite cold.
73
THE DUDLEY RECIPES
DEVILLED QUAILS
Bone the quails as you would for a galantine of
chicken ; beat them lightly to flatten them, then
saute them one side of their skin for two minutes, then
turn them and saute them again for one minute. The
quails by this means are almost cooked, and in grilling
them they finish cooking. To devil them use melted
butter with English mustard and Worcester sauce, and
serve them with a sauce brune mixed with vinegar,
eschalot✪ Devilled Quails, Harvey, Worcester. Pass through a muslin
and serve separately.
QUAIL CUTLETS BORDELAISE
Take six large fat quails. Bone them with the
exception of the legs. Cut them in half and
coat them with quail and foie gras forcemeat well
seasoned. Wrap each half in a thin pig’s caul. Dip
them in butter and bread crumbs which have been
slightly browned. Place them in a hot oven to cook
through. Serve them on a fried force meat border on a
silver grid. — GRAPE SAUCE to be served with the
quail cutlets. Take some white grapes, skin and stone
them and season them with their own juice and a little
pepper✪ Quail Cutlets Bordelaise and salt. Serve them in a sauce-boat with the
quail cutlets.
74
CHICKEN, GAME AND LIGHT DISHES
SOUFFLE OF QUAILS
POACH some fat quails for one minute. Make a rich
brown sauce with essence of quail bones, truffles,
and a little onion. Line a silver bowl or deep dish
with chicken forcemeat✪ Souffle of Quails, place in the quails, then pour
in the sauce. Cover all over with a souffle of chicken.
Place a band of paper round the souffle dish. Reserve
a little of the essence sauce to serve separately in a
sauce-boat.
GROUSE PIE
Take six young grouse and draw them. Cut them
in halves and remove the fillets from the bone,
reserving the legs. Line a small deep pie dish with
slices of streaky bacon — then place in the trails and
livers of the grouse and some chopped chicken livers,
also six chopped hard-boiled eggs, some minced parsley
and some pieces of very good mushrooms which have
been cooked in butter. Place the legs and fillets of
grouse in this, then add some of the chopped liver, &c.,
then more grouse until your dish is full. Add a little
very good gravy with a very small quantity of Harvey
sauce and pepper and salt. Cover the top with thin
slices of bacon. Make a cover with puff* paste and,
with a paste brush, egg over with one beaten egg✪ Grouse Pie. Bake
for two hours and serve hot or cold.
75
THE DUDLEY RECIPES
GROUSE OR GAME SOUFFLE ✪ Grouse or Game Souffle
Page 24 · 7 recipe records on this page
Presented as published in 1909. 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
Take one or two Aylesbury ducks according to the size of the dish required. Make a strong mirepoix ” of vegetables, a bouquet of herbs and a little raw ham or lean bacon. Wet this with about a pint of good consomme and a little Madeira. Let this cook for an hour, then put in the ducks and let them braise. Let all become cold. When cold take out the ducks. Make a light aspic of the liquor — adding a little more vegetable (onion, carrot, &c.), herbs, and a little more Madeira to strengthen it. Cut up the ducks and lay the pieces neatly in a terrine, filling it in with the aspic, which should be a light half-congealed jelly. Some foie gras can be laid in the bottom of the terrine if wished. This dish must be served quite cold.
DEVILLED QUAILS
Bone the quails as you would for a galantine of chicken ; beat them lightly to flatten them, then saute them one side of their skin for two minutes, then turn them and saute them again for one minute. The quails by this means are almost cooked, and in grilling them they finish cooking. To devil them use melted butter with English mustard and Worcester sauce, and serve them with a sauce brune mixed with vinegar, eschalot, Harvey, Worcester. Pass through a muslin and serve separately.
QUAIL CUTLETS BORDELAISE
Take six large fat quails. Bone them with the exception of the legs. Cut them in half and coat them with quail and foie gras forcemeat well seasoned. Wrap each half in a thin pig’s caul. Dip them in butter and bread crumbs which have been slightly browned. Place them in a hot oven to cook through. Serve them on a fried force meat border on a silver grid. — GRAPE SAUCE to be served with the quail cutlets. Take some white grapes, skin and stone them and season them with their own juice and a little pepper and salt. Serve them in a sauce-boat with the quail cutlets.
SOUFFLE OF QUAILS
POACH some fat quails for one minute. Make a rich brown sauce with essence of quail bones, truffles, and a little onion. Line a silver bowl or deep dish with chicken forcemeat, place in the quails, then pour in the sauce. Cover all over with a souffle of chicken. Place a band of paper round the souffle dish. Reserve a little of the essence sauce to serve separately in a sauce-boat.
GROUSE PIE
Take six young grouse and draw them. Cut them in halves and remove the fillets from the bone, reserving the legs. Line a small deep pie dish with slices of streaky bacon — then place in the trails and livers of the grouse and some chopped chicken livers, also six chopped hard-boiled eggs, some minced parsley and some pieces of very good mushrooms which have been cooked in butter. Place the legs and fillets of grouse in this, then add some of the chopped liver, &c., then more grouse until your dish is full. Add a little very good gravy with a very small quantity of Harvey sauce and pepper and salt. Cover the top with thin slices of bacon. Make a cover with puff paste and, with a paste brush, egg over with one beaten egg. Bake for two hours and serve hot or cold.
GROUSE OR GAME SOUFFLE
Records on this page
Cold Duck in AspicDevilled QuailsQuail Cutlets BordelaiseSouffle of QuailsSnipe PuddingGrouse PieGrouse or Game Souffle