Belgian Broiled Quail

Ingredients

• fat quails
• salt
• pepper
• butter
• a very thin strip of bacon
• buttered toast
• lemon-juice
• chopped parsley

Method

1. 1

   Rub quails with salt, pepper, and butter.

2. 2

   Tie bacon around each quail.

3. 3

   Broil over slow fire for twenty minutes until done.

4. 4

   Remove bacon, place birds on buttered toast, pour over melted butter, chopped parsley, and lemon-juice.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 32. The excerpt below is the record exactly as published.

Belgian Broiled Quail. Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire ; let broil twenty min- utes until done. Remove the bacon. Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped panley and lemon-juice. Serve hoL November 34. — Vienna Roast Beef^ Season a rib-roast of beef with salt, pepper and ginger and rub with vincgaT. Put in the dripping-pan with i sliced onion, a doves of garlic, 3 carrots, 2 stalks of celery cut fine, I bay-leaf and a few cloves and peppercorns. Four over i cup of stock and dredge with fiour. Let bake in a quick oven ; allow fif- teen minutes to the pound. Serve with po- tato dumplbgs. 35. — Oysters a la Toulonaise. Drain large oysters ; sprinkle with salt and pepper. Try out a few slices of bacon in a frying-pan ; remove the bacon. Roll the oysters in fine bread-crumbs and saut^ until brown on both sides. Place on hot buttered toast; sprinkle with lemon-juice and garnish with olives. 36, — Chicken a la Bechamel. Clean and season a fat hen. Put a few slices of chopped baoiD in a saucepan ; let get hot. Add the chicken with 1 carrot, i onion, a stalks of celery chopped fine, i herb bouquet, I bay-leaf, a few cloves and all- Novanbef spice and 2 blades of mace, 3 sprigs of parsley and i cup of hot water. Let all stew until tender ; then add some chopped mush- rooms and pour over all t cup of hot rich 37. — Milanese Vegetable Soup. Cut bacon and ham into small pieces ; put in a saucepan with i tablespoonful of hot butter. Add all kinds of vegetables, cut into very small pieces and let fry a few minutes. Then fill the pan with i quart of beef-stock ; let all cook slowly for half an hour ; add some boiled rice and i cup of tomato-sauce and cook until done. Serve hot. 1 Salad. Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves ; add the salad and cover with a mayonnaise dressing. Garnish with aspic, cut into dice pieces and serve cold. 188 ^3^SJ =ou November ag. — Oriental RabUt Pie. Cleaa and cut a rabbit into small pieces and let stew, well seasoned with salt and pepper and cayenne. Add a chopped cloves of garlic, I chopped green pepper, i Spanish onion sliced thin and a sliced tomatoes, a pinch of cloves and allspice. Tlien line a pie-dish with a puff paste ; let bake and fill with the rabbit ; add a chopped hard-boiled eggs and sprinkle with curry-powder. Cover with the paste ; brush the top with a beaten egg and let bake until brown. Serve hot. 3a — Spanish Baked Fish. Season a pike; put in a baking-pan. Pour over two ounces of melted butter and i pint of sour cream ; then let bake in a hot oven for twenty minutes. Sprinkle with bread- crumbs and grated cheese and let brown on top. Serve hoL Garnish with parsley. DECEMBER I. — English Plum Pudding. Soak I pound of stale bread in hot milk; then add ^ pound of sugar, i pound of seeded raisins, and i pound of currants all dredged with flour, ^ pound of chopped cit- ron, I pound of finely chopped beef suet, i nutmeg grated, i tablespoonful of cinnamon, cloves and mace mixed together, a pinch of salt, I glass of wine and i glass of fine brandy. Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour ; tie well and let boil five hours. Serve with wine sauce. 3.— Swedish Rice Pudding. Mix ^ cup of rice in i quart of milk; add I cup of sugar, a pincti of salt and t teaspoonful of vanilla. Pour into a pudding- dish. Put bits of butter over the top and let bake in a moderate oven until done. Sem cold. Detxmbef 3. — Portugal Soup. Boii 3 pounds of beef and 2 pig's feet in 4 quarts o( water ; season with salt and pepper. Let boil welL Add i head of lettuce, yi head of cabbage, a few thin slices of putnp- kin, 3 carrots and i clove of garlic, all cut fine, and i herb bouqu^ Let all cook until tender ; then add ^ can of peas. Remove the meat ; cut into thin slices ; season, and serve with the soup. 4. — Chinese Salad. Mix 3 dozen cooked oysters with 3 truffles, and 3 cooked potatoes cut into shreds; n with salt and pepper. Add all kinds of chopped herbs, and moisten with white wine. Line the salad bowl with crisp lettuce leaves ; fill with the mixture ; sprinkle with finel]' chopped parsley

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