Pick, singe, draw, and wash the quails well; cook in water
with sherry, pepper, salt, onions, and carrots— covered — from eigh¬
teen to twenty-five minutes. In the meantime, prepare a pound
of fresh mushrooms, put ia a pan and cook with water, sherry,
pepper, and salt for fifteen minutes. When the birds and mush¬
rooms are done, put one tablespoon butter in a saucepan, add two
tablespoons flour, one cup of juice from the quails, and one cup of
stock from the mushrooms; beat the sauce until creamy; add
the mushrooms to the sauce, and a few white onions that have
been cooked, then add the quails; flavor with sherry✪ Quail and Mushrooms in Casserole, a la Hammond, pepper, and
salt to taste. Put in a deep casserole; bake in oven until well done;
place the casserole on a paper doily, or napkin on a platter, with a
bunch of parsley at one end of the dish; raise the cover against the
casserole at the other end. Serve for luncheon or dinner, or Sun¬
day supper, as an entree or joint.
Fillet of Quail ( Filet de Caille ) a la Parisienne
Cut the breasts of the quails out, which will make a nice plump
piece about the size of a large egg; lard with truffles, put in a pan
with pepper, salt, and some sherry; steam in oven with a tight
cover — from ten to twelve minutes. When done, glaze with
a nice thin brown glaze. Serve on round pieces of toast with a
creamed mushroom sauce in the centre. Entree for luncheon or
dinner. # .
This dish can be decorated with fried rings of bread around and
watercress. '
AMERICAN COOK BOOK
235
Potted Quail with Green Peas
Cailles en terrine aux Petits Pois
Pick, singe, clean, and wash the quails well; tie up plump;
put in a frying pan with some bacon fat, butter, pepper, and salt,
and fry until golden; remove from the frying pan; add to the pan
two tablespoons flour, some rich stock, half cup sherry, pepper
and salt; make a nice sauce. Put the quails in an iron pot; strain
the sauce on top; add four nice-sized onions, one large carrot✪ Potted Quail with Green Peas (cut
in dices), let simmer from twenty to twenty-five minutes, slowly —
with a tight cover. Take the quails out; remove the string; glaze
with a brown glaze. Turn out on a platter — heads in and legs
out — with a paper frill on each leg; remove onions and carrots
from the sauce, skim and strain the gravy and pour it over. Serve
with currant jelly as an entree or as a luncheon dish with French
fried potatoes.
Boned Stuffed Quail ( Cailles desossees et farcies) a la Jardiniere
Cut the quails in halves; take out the breast bone and wing bone —
turning the wing in; stuff with chicken mousse; turn them over
with skin up and stuffing down, made in the shape of a leg; cook
in oven from ten to twelve minutes. When done, glaze with a
brown glaze made from the bones, and decorate with cream sauce.
Garnish each with a paper frill on the bone. Serve on a green and
white foundation with a truffle or mushroom sauce in the centre
as an entree for luncheon or dinner.
COLD DISHES OF QUAIL
Quail in Aspic with Pate de Foie Gras, a la Barnegat
Cailles en Aspic, Pate de Foie gras, a la Barnegat ✪ Quail in Aspic with Pate de Foie Gras, a la Barnegat
Page 349 · 8 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; cook in water with sherry, pepper, salt, onions, and carrots— covered — from eigh¬ teen to twenty-five minutes. In the meantime, prepare a pound of fresh mushrooms, put in a pan and cook with water, sherry, pepper, and salt for fifteen minutes. When the birds and mush¬ rooms are done, put one tablespoon butter in a saucepan, add two tablespoons flour, one cup of juice from the quails, and one cup of stock from the mushrooms; beat the sauce until creamy; add the mushrooms to the sauce, and a few white onions that have been cooked, then add the quails; flavor with sherry, pepper, and salt to taste. Put in a deep casserole; bake in oven until well done; place the casserole on a paper doily, or napkin on a platter, with a bunch of parsley at one end of the dish; raise the cover against the casserole at the other end. Serve for luncheon or dinner, or Sun¬ day supper, as an entree or joint.
Fillet of Quail ( Filet de Caille ) a la Parisienne
Cut the breasts of the quails out, which will make a nice plump piece about the size of a large egg; lard with truffles, put in a pan with pepper, salt, and some sherry; steam in oven with a tight cover — from ten to twelve minutes. When done, glaze with a nice thin brown glaze. Serve on round pieces of toast with a creamed mushroom sauce in the centre. Entree for luncheon or
dinner. # .
This dish can be decorated with fried rings of bread around and
watercress. '
Potted Quail with Green Peas
Cailles en terrine aux Petits Pois
Pick, singe, clean, and wash the quails well; tie up plump; put in a frying pan with some bacon fat, butter, pepper, and salt, and fry until golden; remove from the frying pan; add to the pan two tablespoons flour, some rich stock, half cup sherry, pepper and salt; make a nice sauce. Put the quails in an iron pot; strain the sauce on top; add four nice-sized onions, one large carrot (cut in dices), let simmer from twenty to twenty-five minutes, slowly — with a tight cover. Take the quails out; remove the string; glaze with a brown glaze. Turn out on a platter — heads in and legs out — with a paper frill on each leg; remove onions and carrots from the sauce, skim and strain the gravy and pour it over. Serve with currant jelly as an entree or as a luncheon dish with French fried potatoes.
Boned Stuffed Quail ( Cailles desossees et farcies) a la Jardiniere
Cut the quails in halves; take out the breast bone and wing bone — turning the wing in; stuff with chicken mousse; turn them over with skin up and stuffing down, made in the shape of a leg; cook in oven from ten to twelve minutes. When done, glaze with a brown glaze made from the bones, and decorate with cream sauce. Garnish each with a paper frill on the bone. Serve on a green and white foundation with a truffle or mushroom sauce in the centre as an entree for luncheon or dinner.
COLD DISHES OF QUAIL
Quail in Aspic with Pate de Foie Gras, a la Barnegat Cailles en Aspic, Pate de Foie gras, a la Barnegat
Records on this page
Quail and Mushrooms in Casserole, a la HammondFillet of Quail a la ParisienneBoned Stuffed Quail a la JardiniereChaud-froid of Quail a la GimoQuail in Aspic a la BretaQuail a l’ItaliennePotted Quail with Green PeasQuail in Aspic with Pate de Foie Gras, a la Barnegat