Boned Stuffed Quail a la Jardiniere

Ingredients

• the quails
• one jar of pate de foie gras
• a brown glaze made from the bones
• decorate with cream sauce

Method

1. 1

   Cut quails in halves, remove bones, and stuff with chicken mousse.

2. 2

   Cook in the oven for 10-12 minutes.

3. 3

   Glaze and serve with truffle or mushroom sauce.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 349. The excerpt below is the record exactly as published.

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, 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 (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 Pick, singe, clean, and wash the quails well; tie up plump; put in a pan with sufficient water to cover them, sherry, pepper, salt, onions, and carrots; let simmer for about twenty-five minutes — with a tight cover; leave in the juice until cold. When cold, cut the breasts out, put in a ring mould that has been glazed with aspic and decorated with truffles and cooked white of eggs, etc., one piece resting on top of another (if the breasts are too large they can be cut in slices to fit the mould); then fill with the aspic the height of the birds. The rest of the meat (from the legs, second joints, and bones) grind through the machine very fine, and put in a saucepan. To one cup of the meat add half cup pate de foie gras, one tablespoon sherry, three tablespoons dissolved Cox’s gelatine, pepper and salt to taste. When beginning to get cold, add four 236 THE SWEDISH, FRENCH, AMERICAN COOK BOOK tablespoons whipped cream; when settled and cold, fill the mould, cover w*ith aspic, and leave on ice until ready to serve. Then turn out on a paper doily and garnish with chopped aspic and let¬ tuce leaves in the centre. Serve with any kind of salad for luncheon or dinner. Chaud-froid of Quail ( Chaud-froid de Cailles ) a la Gimo Cook the quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Cut out the breasts, making two pieces from each bird; put on a broiler and chaud-froid with white chaud-froid sauce, glaze with aspic (leave one bird whole that has been tied up plump and cooked). Decorate the fillets with chaud-froid sauce (colored brown) and truffles; also decorate the whole quail; glaze with aspic. When ready to serve, turn out on a green foundation on a paper doily; put the quail on a fried crouton of bread in the centre; garnish with watercress; put a paper frill on each leg, and arrange the fillets all around. Garnish each cutlet with a toothpick paper frill. Serve as a cold dish with aurorian sauce, or with any kind of salad, for luncheon or dinner. Quail in A:pic ( Cailles en Aspic), a la Breta Boil quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Leave in the juice until cold; when cold, glaze with a brown chaud-froid sauce, then with aspic about quarter inch thick by putting them on a broiler (if cold, in front of the window; if warm can be done in the icebox) and pouring the aspic gently over the bird until it forms a thick coating. W hen ready to serve, arrange in a circular style on a platter on a slice of buttered toast, and in the centre a bunch of watercress; garnish with roses of radishes. Chopped aspic can be put between each bird from the centre to the edge of the platter. Serve as a cold dish for supper, or, with the salad, for luncheon or dinner. Quail ( Cailles ) a l’ltalienne Cook the quails [see recipe: Aspic of Quail a la Pate de Foie gras]. Leave in the broth until cold. Split in halves; remove the bone (leave the leg bone in), and stuff. Stuffing. To one jar of pate de foie gras

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