Braised Quail, Celery Sauce

Ingredients

• three quails
• a thin slice of salt fat pork
• one-half a pint of white stock
• a cup of white tender celery
• one-fourth of a cup of cream
• a pinch of Cayenne pepper

Method

1. 1

   Prepare and roast the quails for five minutes.

2. 2

   Place in a saucepan with stock and celery, season, cover, and cook for twenty-five minutes.

3. 3

   Remove quails, thicken the liquid with flour and butter, add cream and pepper, and pour over the quails.

4. 4

   Serve with heart-shaped toast.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 36. The excerpt below is the record exactly as published.

BRAISED QUAIL, CELERY SAUCE ^ Clean and prepare three quails for roasting. Put a thin slice of salt fat pork on each. Roast them for five minutes, then put into a saucepan with one-half a pint of white stock and a cup of white tender celery, cut in small pieces. Add a little salt, put on the cover, and cook for twenty-five minutes. Put the quails on a dish. Thicken the liquid with a little flour mixed with butter, add one- fourth of a cup of cream and a pinch of Cayenne pepper

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