Pick, singe, draw, and wash the quails well; tie up plump,
put in a roasting pan, cover with thin slices of bacon and
roast for twenty minutes — until golden brown on the top. These
birds are not turned when roasted. Glaze with a thin brown glaze;
serve on a platter in a rose style with a paper frill on each leg and a
bunch of watercress in the centre; garnish with little roses cut from
radishes. Make a brown bordelaise sauce from the pan the
quails roasted in by removing the fat from the gravy; flavor with
sherry✪ Partridge Pie (Pate de Perdrix) a la Parisienne, color with kitchen bouquet and a little beef extract; shake
the pan over a hot fire, strain the gravy, and pour it all around the
quails. Serve with the salad.
Broiled Quail with Butter ( Cailles grillees au Beurre)
Pick, singe, draw, and wash the quails well; split in the back,
dry on a linen cloth, sprinkle with pepper and salt, put on a
broiler and broil from ten to fourteen minutes on both sides, until
golden brown; put on a plate with some melted butter. Make
pieces of round toast✪ Broiled Quail with Butter — one for each quail; put the toast on a platter
and a quail on each piece; dish up in a rose style with the breast
of the quail up and a bouquet of watercress in the centre; garnish
with roses made from radishes; put some melted butter all around
on the platter with some chopped parsley. Serve with the salad.
It can also be served as the main dish of a luncheon with peas
in the centre of the dish in place of the watercress; thus served with
Saratoga chips, French fried potatoes, puff potatoes, etc., with
currant jelly at the side, it is then called: Broiled Quails on Toast
aux Petits Pois.
Stuffed Boned Quail with Pate de Foie Gras, a la Octavious
Cailles desossees et farcies de Pate de Foie gras, a la Octavious
Pick, singe, draw, and wash the quails well; split in the back
and remove the bones — breast bone, second joints, leaving part of
the wing and leg bone in — and stuff; tie legs together with a string
THE SWEDISH, FRENCH,
and fasten wings close to the body; put in a pan with thin slices of
bacon over the breast, some butter, sherry, and water, and roast in
oven from eighteen to twenty-five minutes (if the birds are close
together in the pan it takes a few minutes longer for them to roast).
When done, glaze with a brown glaze, dish up in a circular style
on a platter, with watercress in the centre with roses made from
radishes, and with a brown bordelaise (made from the pan) around.
Serve with the salad.
Stuffing. To six quails take one cup of pate de foie gras,
press it through a fine sieve, add one cup chicken mousse, flavor
with sherry, pepper, and salt✪ Stuffed Boned Quail with Pate de Foie Gras, a la Octavious.
Quail and Mushrooms in Casserole, a la Hammond
Quail aux Champignons en Casserole, a la Hammond
Page 348 · 7 recipe records on this page
Presented as published in 1918. 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
Pick, singe, draw, and wash the quails well; tie up plump, put in a roasting pan, cover with thin slices of bacon and roast for twenty minutes — until golden brown on the top. These birds are not turned when roasted. Glaze with a thin brown glaze; serve on a platter in a rose style with a paper frill on each leg and a bunch of watercress in the centre; garnish with little roses cut from radishes. Make a brown bordelaise sauce from the pan the quails roasted in by removing the fat from the gravy; flavor with sherry, color with kitchen bouquet and a little beef extract; shake the pan over a hot fire, strain the gravy, and pour it all around the quails. Serve with the salad.
Broiled Quail with Butter ( Cailles grillees au Beurre)
Pick, singe, draw, and wash the quails well; split in the back, dry on a linen cloth, sprinkle with pepper and salt, put on a broiler and broil from ten to fourteen minutes on both sides, until golden brown; put on a plate with some melted butter. Make pieces of round toast — one for each quail; put the toast on a platter and a quail on each piece; dish up in a rose style with the breast of the quail up and a bouquet of watercress in the centre; garnish with roses made from radishes; put some melted butter all around on the platter with some chopped parsley. Serve with the salad.
It can also be served as the main dish of a luncheon with peas in the centre of the dish in place of the watercress; thus served with Saratoga chips, French fried potatoes, puff potatoes, etc., with currant jelly at the side, it is then called: Broiled Quails on Toast aux Petits Pois.
Stuffed Boned Quail with Pate de Foie Gras, a la Octavious Cailles desossees et farcies de Pate de Foie gras, a la Octavious
Pick, singe, draw, and wash the quails well; split in the back and remove the bones — breast bone, second joints, leaving part of the wing and leg bone in — and stuff; tie legs together with a string
and fasten wings close to the body; put in a pan with thin slices of bacon over the breast, some butter, sherry, and water, and roast in oven from eighteen to twenty-five minutes (if the birds are close together in the pan it takes a few minutes longer for them to roast). When done, glaze with a brown glaze, dish up in a circular style on a platter, with watercress in the centre with roses made from radishes, and with a brown bordelaise (made from the pan) around. Serve with the salad.
Stuffing. To six quails take one cup of pate de foie gras, press it through a fine sieve, add one cup chicken mousse, flavor with sherry, pepper, and salt.
Quail and Mushrooms in Casserole, a la Hammond
Quail aux Champignons en Casserole, a la Hammond
Records on this page
Roasted Quail a la OckePartridge Pie (Pate de Perdrix) a la ParisienneBroiled Quail with ButterStuffed Boned Quail with Pate de Foie Gras, a la OctaviousQuail and Mushrooms in Casserole, a la HammondStuffing for QuailsFillet of Quail a la Parisienne