Braised Quails, Indian style

Ingredients

• six small quails
• one small onion
• a small carrot
• a white celery stalk
• a few fresh mushrooms
• butter
• half a gill of Madère sauce
• half a gill of richly flavoured curry sauce
• rice

Method

1. 1

   Bone and truss the quails.

2. 2

   Fry the onion, carrot, celery, and mushrooms with the bones in butter until pale.

3. 3

   Place the quails on top, season, baste with butter, and braise in the oven until done.

4. 4

   Add Madere sauce and curry sauce ten minutes before serving.

5. 5

   Dress the quails on a rice border and strain the sauce over them.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 68. The excerpt below is the record exactly as published.

Braised Quails, Indian style.) Bone six small quails, and truss them again. Shred rather finely one small onion, a small carrot, a white celery stalk, and a few fresh mushrooms. Fry these with the bones in a braising pan with enough butter, till they are of a pale colour. Place the quails on top, and season ; baste with butter, and braise in the oven tiU they are done. About ten minutes before taking up the birds, add half a gill of Mad^re sauce, and half a gill of richly flavoured curry sauce (see Sauces). Dress the quails on a neatly shaped border of rice

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