A Luxurious Quail Pie

Name: A Luxurious Quail Pie
Ingredients: 12 quails; 2 lbs. steak; a spoonful of pate de foie gras; a thin slice of bacon; a small tin of truffles; half a bottle of black Worcestershire mushrooms; 6 hard-boiled eggs, each cut in half; some Worcester sauce; fill in with rich stock; cover with a good crust

From Hilda's diary of a Cape housekeeper, 1902

Quails are plentiful in October and November.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 85. The excerpt below is the record exactly as published.

A Luxurious Quail Pie.” You should have 12 quails, and 2 lbs. steak. ‘'Put a spoonful of pate de foie gras inside each bird,” says the recipe, but if that is not at hand, we use other rich but not strong-flavoured stuffing. Wrap each bird in a thin slice of bacon. Add a smalhtin of truffles, half a bottle of black Worces- tershire mushrooms, 6 hard-boiled eggs, each cut in half, and some Worcester sauce — fill in with rich stock. Cover with a good crust

Cook this with the app: pantry check, scaling, and the assistant.