309. Truffled Partridge. Prepare three par-
tridges as for roasting, make an incision in the skin of
the neck. Pound together two chickens' livers and
the same in quantity of fresh fat pork, adding a pinch
of salt and pepper and a little nutmeg. Mix all to-
gether, with half a pound of truffles, cut in quarters,
and put the third of your farce in each partridge.
Sew up the opening through which you have inserted
the farce, and also the skin of the neck. Then put
a little butter on them, and roast them for thirty-five
to forty minutes, according to the size of your par-
tridges. Serve around them a sauce perigueux (Art.
91). Grouse are prepared in each manner described
for partridges.
310. Broiled Quail. Prepare and broil eight
quails as for broiled partridge. You may also devil
them, as described in deviled chicken (Art. 266).
311. Roast Quail. Prepare eight quails for
roasting, with a piece of thin pork on top and a
claret-glass of consomme (Art. 1) in the pan. Fifteen
minutes on a good fire will be sufficient to roast
them. Boil the liquid in your pan for a moment,
strain it, put it in a dish with your quails, under each
of which you have placed a piece of toast, and serve
garnished with water-cresses✪ Roast Quail.
312. Quail en Caisse. Split eight quails through
ENTREES.
117
the back, without injuring the fillets, and remove the
bones. Take half a dozen chickens' livers with as
much fat pork, and pound together to a paste, then
mix with this four truffles chopped very fine, salt,
pepper, and nutmeg, and fill the inside of your quail
with this mixture, then wrap them up in thin strips
of pork, and tie a string around each, so as to pre-
serve their shape. Put them in a pan and send them
to the oven for fifteen minutes. Then take eight
paper cases, as wide and as high as your quail, put a
little oil on the inside of the cases, and half fill them
with a farce of sausage, with which you have mixed
four chopped truffles, as many mushrooms, a little
salt, pepper, and nutmeg. Put your quail on top,
and send them to the oven for twenty minutes. Put
a tablespoonful of Spanish sauce✪ Quail en Caisse (Art. 80) on top of
each quail.
313. Quail with Truffles. Clean eight quails,
split them through the back and remove the bones.
Put in a saucepan on the fire for a moment the livers
of your quails, five chickens' livers, and the same
quantity of fresh fat pork. Take them out of your
saucepan and pound them together, adding two
truffles chopped fine, a pinch of salt, pepper, and
nutmeg, fill your quails with the mixture and sew up
the opening. Tie on top of each a thin piece of
pork, place them in a saucepan with slices of ham,
and moisten half their height with an equal quantity
of consomme✪ Quail with Truffles (Art. 1) and white wine. Send them
to the oven for about thirty minutes, remove the
strings used for tying on the pork, and place your
n8 FRENCH DISHES.
quails on a dish. Skim off all grease from their liquid,
strain it, put it in a saucepan on the fire for a
moment, add to it a dozen truffles cut in slices, pour
it over your quails, and serve.
Page 53 · 3 recipe records on this page
Presented as published in 1886. 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
309. Truffled Partridge. Prepare three partridges as for roasting, make an incision in the skin of the neck. Pound together two chickens' livers and the same in quantity of fresh fat pork, adding a pinch of salt and pepper and a little nutmeg. Mix all together, with half a pound of truffles, cut in quarters, and put the third of your farce in each partridge. Sew up the opening through which you have inserted the farce, and also the skin of the neck. Then put a little butter on them, and roast them for thirty-five to forty minutes, according to the size of your partridges. Serve around them a sauce perigueux (Art. 91). Grouse are prepared in each manner described for partridges.
310. Broiled Quail. Prepare and broil eight quails as for broiled partridge. You may also devil them, as described in deviled chicken (Art. 266).
311. Roast Quail. Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consomme (Art. 1) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses.
312. Quail en Caisse. Split eight quails through
the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to preserve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce (Art. 80) on top of each quail.
313. Quail with Truffles. Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consomme (Art. 1) and white wine. Send them to the oven for about thirty minutes, remove the strings used for tying on the pork, and place your
quails on a dish. Skim off all grease from their liquid, strain it, put it in a saucepan on the fire for a moment, add to it a dozen truffles cut in slices, pour it over your quails, and serve.
Records on this page
Roast QuailQuail en CaisseQuail with Truffles