Cailles en Delice

Ingredients

• the quails
• a slice of slitted bacon
• sprinkle them with a little cooking sherry
• a well buttered baking tin
• fifteen to twenty minutes

Method

1. 1

   Bone the quails and fill them with sieved foie gras using a piping bag.

2. 2

   Tie them into shape with buttered paper, place bacon over the breast, sprinkle with sherry, and cook in a buttered baking tin for 15-20 minutes.

3. 3

   Once cooled, remove paper and bacon, mask with chaufroix sauce, and garnish with pistachios or truffles.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.

Cailles en Delice. — Bone the quails and with a forcing bag and plain pipe farce them with sieved foie gras, then tie them into shape again with a band of buttered paper, place a slice of slitted bacon over the breast of each bird, sprinkle them with a little cooking sherry, place them in a well buttered baking tin, and cook in a moderate oven for fifteen to twenty minutes

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