A guide to modern cookery

For four quails :—Truss them as for an entrée and cook them with butter in a saucepan. Swill with a little brandy and a glass of port, in which a piece of orange rind should have soaked. Add three tablespoonfuls of excellent veal stock, three tablespoonfuls of red-currant jelly and about forty cherries, previously poached in a boiling syrup of about 18° (Saccharometer) and cooled in the syrup. Drain them before adding them to the quail, and, if the sauce be too insipid, sharpen it with a few drops of lemon juice. 1886—CAILLES A LA DAUPHINE Wrap each quail in a buttered vine-leaf and a thin, square slice of bacon, and roast them for ten minutes. Meanwhile, prepare a well-seasoned purée of fresh peas witb lettuce, and reduce it to a somewhat stiff consistence. Line the bottom and sides of a deep dish with very thin slices of ham; pour the purée into it; smooth the surface, and half-plunge the quails into this purée. Place in the oven for ten minutes, and this done, send the dish to the table immediately. 1887—CAILLES FIGARO Insert a piece of truffle into each quail, and wrap them each in a piece of gut together with a bit of pale veal glaze, the size of a pigeon’s egg. String the pieces of gut at two points one in. from either extremity of the quails, that the envelope may not burst while cooking. Poach the quails in good veal stock, that they may not be washed as they would be if the gut happened to burst in a poaching-liquor consisting of salted water. Serve the quails as they leave their cooking-liquor. 1888—CAILLES A LA GRECQUE Cook the quails in a saucepan, and set them in a timbale, half-garnished with ‘‘ Riz a la Grecque.’”” Swill the saucepan with a few tablespoonfuls of game fumet, and pour this swillingliquor over the quails, without clearing it of grease. 1889—CAILLES JULIETTE Divide the quails into two along the back and do not separate the two halves; season them; sprinkle them with melted butter and finely-chopped truffle. Wrap each quail in a piece of pig’s caul; sprinkle again with melted butter and fine raspings, and grill gently. Dish the quails and sprinkle them with a few drops of verjuice. 1890—CAILLES JUDIC Poéle the quails. Dish them in the form of a crown, each on a small, braised lettuce, with a cock’s kidney on either side and a truffle on top. Coat with a half-glaze sauce prepared with quail fumet. 1891—CAILLES LUCULLUS Cook the quails in butter. Dish them in a circle on a round dish, each on an oval or rectangular fried crotiton, and between each set a fine truffle cooked in Champagne and chicken glaze. 1892—CAILLES A LA NORMANDE Peel, mince and toss some apples in butter, as explained under ‘‘ Faisan A la Normande.’’ Allow half an apple per quail. Garnish the bottom of a cocotte with some of these apples; upon them set the quails, browned in butter; add what remains of the apples; sprinkle with a few tablespoonfuls of cream, and complete the cooking in the oven. 1893—CAILLES AUX PETITS POIS A LA ROMAINE Cook the quails in butter. At the same time, fry in butter one small new onion and two-thirds oz. of raw, chopped ham, for each quail. Add some peas, shelled at the last moment, and cook without any moistening whatsoever. The moisture contained in the ham and peas is sufficient for the cooking. The peas should be ready simultaneously with the quails. Serve the quails and the peas separately, in little, closed timbales. The diner mixes them. 1894—CAILLES AUX RAISINS Cook the quails in butter. Swill the utensil with a few drops of dry, white wine and a little verjuice; add half a tablespoonful of strong game fumet for each quail; and dish in a very hot cocotte with about one oz. of fresh peeled grapes for each quail. 1895—CAILLES RICHELIEU