and poach for twenty minutes in good veal stock
and allow them to cool in this. When they are
quite cold, dry them and dip them, so as to veneer
them all over, in a good brown Chaud-froid sauce,
prepared with quail essence. Remove the excess
of sauce from around the quails ; set them in a
square, deep dish ; cover them with very good
clear aspic jelly✪ Chaud-Froid of Quails in Aspic and place them in a refrigerator
until they are required.
A salad of grapes can be served with these quails,
if liked.
COLD QUAILS
f 1 1AKE some very fat quails and cook them very
lightly in veal consomme. Allow them to
cool in the liquor ; then drain carefully and when
quite cold, arrange them neatly on a flat dish and
serve with them some cold mayonnaise Farquhar
sauce, and either cucumber salad or a cold salad of
mixed vegetables.
CHAUD-FROID OF QUAIL
f 1 1AKE six large, fat quails✪ Cold Quails and remove the
-L breast -bone without breaking the skin. Pre-
pare a forcemeat of quail which has been pounded
with a small pot of foie gras. Fill each bird with
the mixture with the aid of a piping bag, close well
172
COLD DISHES
and sew to keep the birds in good shape, or wrap
in little squares of muslin. Poach them for
twenty minutes in some good veal stock and the
fat from the foie gras pot, together with some
finely chopped carrot, onion, parsley, thyme and
bay leaf. Poach gently and leave the birds in the
liquor until cold. Remove and wipe free of all
moisture ; dish with aspic jelly in little heaps
round dish, and with the following macedoine of
vegetables served in separate dish, or in centre of
dish with the quails : —
Some small carrots, peas, points of asparagus,
French beans cut into dice, a little potato, or any
other kind of vegetable at hand. These should be
cooked separately until tender, so that each
vegetable should retain its colour ; add black
pepper, salt and a small quantity of oil and
vinegar. Some sharp Mayonnaise sauce should be
served in a boat, flavoured with onion or horse-
radish.
%
RAISED GAME PIE
and a half pounds of flour, one and a half
gills of milk, six ounces of butter, the yolk
of an egg, pepper, salt, cayenne, nutmeg, one
pound of veal, one pound of fresh pork, all kinds
of game, such as pheasant, grouse or pigeons,
larks or else quails — some of each — a quarter of a
173
THE DUDLEY RECIPES
pound of ham, liver farce or foie gras, one table-
spoonful of chopped mushrooms, one tablespoonful
of chopped truffles, one teaspoonful of chopped
parsley and pistachios, half a pint of good stock
and chopped aspic✪ Raised Game Pie.
Make a paste of the flour, mixing the butter
and milk into it hot ; add the yolk of egg and a
little salt ; mix and knead well. Line a raised
pie-mould with this paste, about a quarter of an
inch thick. Mince the veal and pork together ;
season with salt, pepper, cayenne and nutmeg.
Place this mince all round the mould inside the
paste ; fill in the centre with fillets of pigeon and
pheasant or grouse, or else use strips of ham,
larks and quails stuffed with liver farce. Sprinkle
over the chopped mushrooms, truffles, pistachios
and parsley, and a little pepper and salt ; cover
over with some of the mince ; wet the paste round
and lay on the top cover ; close it well round the
edge ; trim it ; and work up the trimmings of
paste to make an ornament for the top.
Page 55 · 4 recipe records on this page
Presented as published in 1914. 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
and poach for twenty minutes in good veal stock and allow them to cool in this. When they are quite cold, dry them and dip them, so as to veneer them all over, in a good brown Chaud-froid sauce, prepared with quail essence. Remove the excess of sauce from around the quails ; set them in a square, deep dish ; cover them with very good clear aspic jelly and place them in a refrigerator until they are required.
A salad of grapes can be served with these quails, if liked.
COLD QUAILS
TAKE some very fat quails and cook them very lightly in veal consomme. Allow them to cool in the liquor ; then drain carefully and when quite cold, arrange them neatly on a flat dish and serve with them some cold mayonnaise Farquhar sauce, and either cucumber salad or a cold salad of mixed vegetables.
CHAUD-FROID OF QUAIL
TAKE six large, fat quails and remove the -L breast -bone without breaking the skin. Prepare a forcemeat of quail which has been pounded with a small pot of foie gras. Fill each bird with the mixture with the aid of a piping bag, close well
and sew to keep the birds in good shape, or wrap in little squares of muslin. Poach them for twenty minutes in some good veal stock and the fat from the foie gras pot, together with some finely chopped carrot, onion, parsley, thyme and bay leaf. Poach gently and leave the birds in the liquor until cold. Remove and wipe free of all moisture ; dish with aspic jelly in little heaps round dish, and with the following macedoine of vegetables served in separate dish, or in centre of dish with the quails : —
Some small carrots, peas, points of asparagus, French beans cut into dice, a little potato, or any other kind of vegetable at hand. These should be cooked separately until tender, so that each vegetable should retain its colour ; add black pepper, salt and a small quantity of oil and vinegar. Some sharp Mayonnaise sauce should be served in a boat, flavoured with onion or horseradish.
%
RAISED GAME PIE
and a half pounds of flour, one and a half gills of milk, six ounces of butter, the yolk of an egg, pepper, salt, cayenne, nutmeg, one pound of veal, one pound of fresh pork, all kinds of game, such as pheasant, grouse or pigeons, larks or else quails — some of each — a quarter of a
pound of ham, liver farce or foie gras, one tablespoonful of chopped mushrooms, one tablespoonful of chopped truffles, one teaspoonful of chopped parsley and pistachios, half a pint of good stock and chopped aspic.
Make a paste of the flour, mixing the butter and milk into it hot ; add the yolk of egg and a little salt ; mix and knead well. Line a raised pie-mould with this paste, about a quarter of an inch thick. Mince the veal and pork together ; season with salt, pepper, cayenne and nutmeg. Place this mince all round the mould inside the paste ; fill in the centre with fillets of pigeon and pheasant or grouse, or else use strips of ham, larks and quails stuffed with liver farce. Sprinkle over the chopped mushrooms, truffles, pistachios and parsley, and a little pepper and salt ; cover over with some of the mince ; wet the paste round and lay on the top cover ; close it well round the edge ; trim it ; and work up the trimmings of paste to make an ornament for the top.
Records on this page
Chaud-Froid of Quails in AspicChaud-Froid of QuailCold QuailsRaised Game Pie