Recherché entrées

Butter 12 smallj'oval dariole moulds and place in each a braised breast of quail, then fill up with the prepared farce and poach in the oven for about 40 minutes. Blanch and cook the rice in stock, finish it in butter and season to taste and mix carefully with the asparagus or broad beans. Arrange this in the form of a pyramid on a hot dish or shape a border with the rice previously seasoned and range the souffles on top with the vegetable garnish in centre of the dish, placing the quails souffles round it. Sauce over with demi-glace or Madere sauce, and serve hot. Soufflés de Cailles à la Lusette. (Quail Souffles, Lusette style.) Pound the meat of four quails, free from skin and bone, and mix, whilst pounding, two ounces of cooked rice (rice boiled in stock and drained), and continue to pound till smooth. Rub through a fine sieve, and incorporate with the puree, two yolks of eggs, a table-spoonful of meat glaze, and the necessary seasoning. Stir this in a stewpan over the fire until it is quite hot. Then add one or two truffles cut into slices and the stiff froth of two whites of eggs. Three-parts fill some buttered paper or china souffle cases, set them in a moderate oven for about ten minutes, and finish them in a sharp oven. They will take about twenty minutes in all. Brush over the top of each with meat glaze, i.e., glaze containing essence of quail, and send to table with a boat of Madere sauce. Cailles à la Grecque. (Braised Quails, Oreek style.) Procure 8 fat quails and bone them carefully, prepare a farce as follows : — Pound 2 oz. lean beef in a mortar, add to it 3 oz. bread-crumbs, soaked in cream, 2 egg Entrees of Game. 155 yolks and the rind of | lemon, grated, a few sprigs of tarragon and 2 table-spoonfuls of rich gravy. Into each quail put a teaspoonful of brandy, and half a truffle. Divide the prepared farce into 8 portions and put them into the body of the quails, then truss them. Have ready 3-4 young carrots, finely shredded and put in a sauté-pan with two ounces of butter, when melted put in the quails. Season them with salt and butter and cook covered over the fire for 10 minutes. Now add half a celery head cut finely, also half an onion and a bouquet garni. Moisten with a gill of rich veal stock, cover the birds with thin slices of bacon and cook in a sharp oven for about 15 minutes. With the bones par- fried, make a rich essence, and when strained add it to 1 gill demiglace sauce. Heat up in butter 8 artichoke bottoms and place a quail in each. Dish up in the form of a border and sauce over with the specially prepared sauce. Have ready some very finely cut potato straws, fried to a golden brown, and well drained. Heap these in the centre of the dish and serve. Note. — When only small portions are required, half a quail will suffice for each portion, in that case only 4 quails wiU be needed for this dish. Cailles à la Tosca. (Farced Quails, Tosca style.) 4 quails, game forcemeat for stuffing, 2 to 3 truffles, risotto for border, 12 stuffed capsicums, 2 oz. bacon, carrot, onion, and bay-leaf for mirepoix, stock, seasoning, Madere sauce. Bone the quails carefully, cook the bones in the stock to flavour it ; fill the empty space of the quails with game forcemeat (see recipe below), and insert the truffles cut into slices, and truss the birds, then place them in a sauté-pan containing a bed of braising or sliced bacon, 156 Recherche Enirks. slice of carrot and onion, and the bay-leaf (a mirepoix), add a gill of stock and J gill of sauce, and cook in brisk oven for half an hour ; baste frequently.