CAILLES A LA DAUPHINE

Ingredients

• Wrap each quail
• a thin, square slice of bacon
• a buttered vine-leaf
• well-seasoned purée of fresh peas
• very thin slices of ham
• few tablespoonfuls of cream

Method

1. 1

   Wrap each quail in a buttered vine-leaf and a slice of bacon, and roast for ten minutes.

2. 2

   Prepare a purée of fresh peas with lettuce, reduce to a stiff consistency.

3. 3

   Line a deep dish with thin slices of ham, pour in the purée, smooth the surface, and half-plunge the quails into it.

4. 4

   Place in the oven for ten minutes and serve immediately.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 344. The excerpt below is the record exactly as published.

CAILLES A LA DAUPHINE Wrap each quail in a buttered vine-leaf and a thin, square slice of bacon, and roast them for ten minutes. Meanwhile, prepare a well-seasoned purée of fresh peas witb lettuce, and reduce it to a somewhat stiff consistence. Line the bottom and sides of a deep dish with very thin slices of ham; pour the purée into it; smooth the surface, and half-plunge the quails into this purée. Place in the oven for ten minutes, and this done, send the dish to the table immediately. QQa 596 GUIDE TO MODERN COOKERY 1887—CAILLES FIGARO Insert a piece of truffle into each quail, and wrap them each in a piece of gut together with a bit of pale veal glaze, the size of a pigeon’s egg. String the pieces of gut at two points one in. from either extremity of the quails, that the envelope may not burst while cooking. Poach the quails in good veal stock, that they may not be washed as they would be if the gut happened to burst in a poaching-liquor consisting of salted water. Serve the quails as they leave their cooking-liquor. 1888—CAILLES A LA GRECQUE Cook the quails in a saucepan, and set them in a timbale, half-garnished with ‘‘ Riz a la Grecque.’”” Swill the saucepan with a few tablespoonfuls of game fumet, and pour this swilling- liquor over the quails, without clearing it of grease. 1889—CAILLES JULIETTE Divide the quails into two along the back and do not separate the two halves; season them; sprinkle them with melted butter and finely-chopped truffle. Wrap each quail in a piece of pig’s caul; sprinkle again with melted butter and fine raspings, and grill gently. Dish the quails and sprinkle them with a few drops of ver- juice. 1890—CAILLES JUDIC Poéle the quails. Dish them in the form of a crown, each on a small, braised lettuce, with a cock’s kidney on either side and a truffle on top. Coat with a half-glaze sauce prepared with quail fumet. 1891—CAILLES LUCULLUS Cook the quails in butter. Dish them in a circle on a round dish, each on an oval or rectangular fried crotiton, and between each set a fine truffle cooked in Champagne and chicken glaze. 1892—CAILLES A LA NORMANDE Peel, mince and toss some apples in butter, as explained under ‘‘ Faisan A la Normande.’’ Allow half an apple per quail. Garnish the bottom of a cocotte with some of these apples; upon them set the quails, browned in butter; add what remains of the apples; sprinkle with a few tablespoonfuls of cream

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