When they are quite cold, dry them; and dip them, so as to
veneer them all over, in a good brown chaud-froid sauce (No.
34), prepared with quail fumet. Decorate the breast of each
quail elegantly with bits of truffle and poached white of egg;
sprinkle with cold melted savoury jelly, so as to fix the decora-
tion; and leave to set.
Remove the excess of sauce from around the quails; set
them in a square, deep dish; cover them with very good limpid
savoury jelly, and place them in a refrigerator until they are
required.
1902—CAILLES EN CAISSES
Prepare the quails as for a chaud-froid, as above; but set
each in an oval, pleated case of delicate porcelain or paper.
Border with a thin thread of chopped jelly, and on each quail
set a head, the eyes of which may be imitated by means of a
ting of white of egg and a central spot of truffle✪ Chaud-Froid de Cailles en Belle-Vue.
1903—CAILLES GLACEES AU GRANITE
I shall only give a few recipes of this class; for the series is
a long one, and I recommend them more particularly on account
of their quaintness. These dishes, wherein a sugary and glazed
preparation is introduced, are highly esteemed in summer; but
they really belong to the culinary repertory of hot countries.
1904—CAILLES GLACEES CERISETTE. Prepare the quails
as for an entrée and poach them for 12 minutes in a strong veal
stock, with Champagne. This done, put them each into a small,
oval mould ; fill up these moulds with cooking-liquor, cleared of all
grease and strained, and leave them to set on ice.
This preliminary procedure applies to all quail dishes in this
series.
Now prepare a Granité with cherry juice (see No. 2930).
Set this Granité in a pyramid on a dish incrusted in ice. Turn
out the quails and place them round the Granité; fill up the
gaps between them with small heaps of stoned cherries, poached
in syrup for a few minutes and quite cold.
600 GUIDE TO MODERN COOKERY
1905—CAILLES GLACEES CARMEN. Prepare the quails as
above, and place them round a rock of Granité made from
pomegranates.
1906—CAILLES GLACEES MARYLAND. Set them round
a rock of Granité made with pineapple.
1907—CAILLES GLACEES REINE AMELIE. Prepare the
quails in the usual way, and lay them round a rock of Granité
prepared with tomatoes.
1908—CAILLES GLACEES AU ROMANEE. Poach the quails
in stock combined with Romanée wine, and set them round a rock
of Granité made with verjuice.
1909—FILETS DE CAILLES AUX POMMES D’OR. Raise
the quails’ suprémes, after having poached and cooled them. Set
these suprémes in the rinds of small oranges or tangerines, and fill
up the rinds with jelly prepared with Port. When about to serve,
deck each orange or tangerine, by means of the piping-bag, with
a small ornament of Granité, prepared with the juice of the
fruit used.
1910—CAILLES CECILIA
Roast the quails, keeping them juicy, and leave them to cool.
This done, raise their fillets and skin these; then, with the
remains of the meat and an equal quantity of foie gras, prepare
a purée.
Set each fillet of quail on a similarly-shaped slice of liver,
causing it to adhere by means of the prepared purée, and coat
with brown chaud-froid sauce.
When the sauce has quite set, place these fillets in an even
border-mould, clothed with very limpid aspic, and decorated
with truffles. Fill up the mould with the same aspic jelly,
and let the latter set.
When about to serve, turn out on a napkin, after the manner
of an aspic.
191 I—CAILLES AU CHATEAU-YQUEM
Prepare the quails like those “‘a la Richelieu’? (No. 1895).
After having added the julienne, sprinkle them with Chateau-
Yquem; cover; reduce, and complete their cooking as directed.
When they are poached, transfer them to another saucepan;
add ten slices of truffle per quail; strain their cooking-liquor,
through muslin, over them, and poach them for a further two
minutes.
Page 346 · 1 recipe record 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
When they are quite cold, dry them; and dip them, so as to veneer them all over, in a good brown chaud-froid sauce (No. 34), prepared with quail fumet. Decorate the breast of each quail elegantly with bits of truffle and poached white of egg; sprinkle with cold melted savoury jelly, so as to fix the decoration; and leave to set.
Remove the excess of sauce from around the quails; set them in a square, deep dish; cover them with very good limpid savoury jelly, and place them in a refrigerator until they are required.
1902—CAILLES EN CAISSES
Prepare the quails as for a chaud-froid, as above; but set each in an oval, pleated case of delicate porcelain or paper. Border with a thin thread of chopped jelly, and on each quail set a head, the eyes of which may be imitated by means of a ring of white of egg and a central spot of truffle.
1903—CAILLES GLACEES AU GRANITE
I shall only give a few recipes of this class; for the series is a long one, and I recommend them more particularly on account of their quaintness. These dishes, wherein a sugary and glazed preparation is introduced, are highly esteemed in summer; but they really belong to the culinary repertory of hot countries.
1904—CAILLES GLACEES CERISETTE. Prepare the quails as for an entrée and poach them for 12 minutes in a strong veal stock, with Champagne. This done, put them each into a small, oval mould ; fill up these moulds with cooking-liquor, cleared of all grease and strained, and leave them to set on ice.
This preliminary procedure applies to all quail dishes in this series.
Now prepare a Granité with cherry juice (see No. 2930).
Set this Granité in a pyramid on a dish incrusted in ice. Turn out the quails and place them round the Granité; fill up the gaps between them with small heaps of stoned cherries, poached in syrup for a few minutes and quite cold.
1905—CAILLES GLACEES CARMEN. Prepare the quails as above, and place them round a rock of Granité made from pomegranates.
1906—CAILLES GLACEES MARYLAND. Set them round a rock of Granité made with pineapple.
1907—CAILLES GLACEES REINE AMELIE. Prepare the quails in the usual way, and lay them round a rock of Granité prepared with tomatoes.
1908—CAILLES GLACEES AU ROMANEE. Poach the quails in stock combined with Romanée wine, and set them round a rock of Granité made with verjuice.
1909—FILETS DE CAILLES AUX POMMES D’OR. Raise the quails’ suprémes, after having poached and cooled them. Set these suprémes in the rinds of small oranges or tangerines, and fill up the rinds with jelly prepared with Port. When about to serve, deck each orange or tangerine, by means of the piping-bag, with a small ornament of Granité, prepared with the juice of the fruit used. 1910—CAILLES CECILIA
Roast the quails, keeping them juicy, and leave them to cool.
This done, raise their fillets and skin these; then, with the remains of the meat and an equal quantity of foie gras, prepare a purée.
Set each fillet of quail on a similarly-shaped slice of liver, causing it to adhere by means of the prepared purée, and coat with brown chaud-froid sauce.
When the sauce has quite set, place these fillets in an even border-mould, clothed with very limpid aspic, and decorated with truffles. Fill up the mould with the same aspic jelly, and let the latter set.
When about to serve, turn out on a napkin, after the manner of an aspic.
191 I—CAILLES AU CHATEAU-YQUEM
Prepare the quails like those “‘a la Richelieu’? (No. 1895). After having added the julienne, sprinkle them with Chateau- Yquem; cover; reduce, and complete their cooking as directed.
When they are poached, transfer them to another saucepan; add ten slices of truffle per quail; strain their cooking-liquor, through muslin, over them, and poach them for a further two minutes.
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Chaud-Froid de Cailles en Belle-Vue