Cailles en Caisses k r Aspic (Quails in Cases with Savoury Jelly)

Ingredients

• 4 quails
• 1 lb. liver farce
• aspic jelly
• a mirepoix
• 1 glass sherry
• 2 table-spoonfuls meat glaze
• soufflé cases

Method

1. 1

   Bone the quails, leaving the legs and first joints on each bird, stuff with liver farce, wrap up securely and neatly each bird in a piece of muslin, and tie ends with string.

2. 2

   Put the mirepoix, consisting of half a carrot, half a turnip, one onion, one bay-leaf, six peppercorns, bouquet garni, six ounces bacon, all cut up in small squares in a sauté-pan with sufficient brown stock to cover the vegetables, put in the quails, add the sherry, and braise gently from 20 to 30 minutes.

3. 3

   Set to cool, remove the muslin, cut each bird in half lengthwise; have ready at hand some oval soufflé paper or china cases, line each with a little dressed salad, mask well the surface of each bird with dissolved meat glaze, and when set coat over with thin layers of aspic jelly; place each half (cut side down) in a soufflé case, garnish round the sides with chopped aspic jelly and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 66. The excerpt below is the record exactly as published.

les en Caisses k r Aspic (Cold). (Quails in Cases with Savoury Jelly.) 4 quails, i lb. liver farce, aspic jelly, a mirepoix, i glass sherry, 2 table-spoonfuls meat glaze, soufH6 cases. Entrees of Game. 153 Bone the quails, leaving the legs and first joints on each bird, stuff with liver farce, wrap up securely and neatly each bird in a piece of muslin, and tie ends with string. Put the mirepoix, consisting of half a carrot, half a turnip, one onion, one bay-leaf, six peppercorns, bouquet garni, six ounces bacon, all cut up in small squares in a saut6- pan with sufficient brown stock to cover the vegetables, put in the quails, add the sherry, and braise gently from 20 to 30 minutes. Set to cool, remove the muslin, cut each bird in half lengthwise ; have ready at hand some oval soufHe paper or china cases, line each with a little dressed salad, mask well the surface of each bird with dissolved meat glaze, and when set coat over with thin layers of aspic jelly ; place each half (cut side down) in a souffle case, garnish round the sides with chopped aspic jelly and serve. SoufQ^s de Cailles ^ la Mar^ehale. (Quail Souffles, MaT6chale style.) 6 quails, J lb. of lean veal, J lb. of calf's liver, i gill espagnole sauce, 2 eggs, i table-spoonful brandy, i table- spoonful Marsala, salt and pepper, i oz. butter, mirepoix of bacon, carrot, onion, etc., J pint of cooked asparagus tips or broad beans, 4 oz. rice, i pint stock, i gill demi- glace or Mad^re sauce (see Sauces). Bone the quails, make a fumet with the carcase and boil up with the stock, then strain. Cut the breast portion from the birds and braise them with a mirepoix, and butter in the usual manner ; toss the calf's liver in a little butter. Remove the skin from the remainder of quails and pound the meat in a mortar with the liver and the veal. When smooth add the egg yolks and the sauce. Season to taste and mix well, then rub through a fine sieve. Add the wine and brandy. Whisk up the whites of eggs to a stiff froth and incorporate with the farce. 154 Recherche Entrees. Butter 12 smallj'oval dariole moulds and place in each a braised breast of quail, then fill up with the prepared farce and poach in the oven for about 40 minutes. Blanch and cook the rice in stock, finish it in butter and season to taste and mix carefully with the asparagus or broad beans. Arrange this in the form of a pyramid on a hot dish or shape a border with the rice previously seasoned and range the souffles on top with the vegetable garnish in centre of the dish, placing the quails souffles round it. Sauce over with demi-glace or Madere sauce, and serve hot. SoufB6s de Cailles a la Lusette. (Quail Souffles, Lusette style.) Pound the meat of four quails, free from skin and bone, and mix, whilst pounding, two ounces of cooked rice (rice boiled in stock and drained), and continue to pound till smooth. Rub through a fine sieve, and incorporate with the puree, two yolks of eggs, a table-spoonful of meat glaze, and the necessary seasoning. Stir this in a stew- pan over the fire until it is quite hot. Then add one or two truffles cut into slices and the stiff froth of two whites of eggs. Three-parts fill some buttered paper or china souffle cases

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