Cailles farcies en Caisses aux Petits Pois

Ingredients

• 6 quails (boned)
• 8 to 10 chicken livers (cleaned)
• 1 oz. butter
• 2 shallots (small)
• 4 oz. lean bacon
• 1 small tin foie gras (No. 14 or No. 12)
• 1 small bouquet garni (size No. 2)
• pepper and salt
• a mirepoix of vegetables etc. for braising (No. 10)
• ½ pint cooked green peas
• 2 tablespoonfuls mayonnaise (No. 277)
• a little aspic (No. 293)
• and meat-glaze (No. 247)
• ½ gill white wine
• ½ gill broion sauce (demi-glace, No. 237, or Espagnole, No. 236)
• 12 quail cases

Method

1. 1

   Cut the livers into slices, also the bacon; peel and slice the shallots; fry all these in a saute-pan with the butter; add the bouquet of herbs, season with pepper, and let cook over a quick fire for ten minutes.

2. 2

   Remove the herbs, put the remainder in a mortar, and pound till smooth, add the foie gras (freed from fat and cut into small pieces), pound all together and rub through a sieve.

3. 3

   (The truffles in the foie gras should be removed, chopped rather coarsely, and mixed with the farce when finished.) Stuff the quails with this, shape each bird neatly, and place them in a braising-pan on a bed of mirepoix; moisten with a little of the wine, cover with buttered paper, and braise in the oven; when half done add the sauce and the remainder of the wine.

4. 4

   As soon as the quails are done take them up and let cool.

5. 5

   Strain the sauce (liquor from the braising-pan) into a small stewpan, remove the fat, and reduce to the consistency of glaze; coat the quails with this.

6. 6

   Mix a little aspic with the meat-glaze, and let dissolve over the fire.

7. 7

   Cut the quails in halves and place them (cut sides down) on a wire tray.

8. 8

   Glaze each with meat-glaze and aspic.

9. 9

   Season the green peas with pepper, salt, and a small quantity of mayonnaise; half fill the quail cases with peas and place the quails on top; garnish with chopped aspic or rows of green peas round the edge of the cases.

10. 10

    Dish up and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 342. The excerpt below is the record exactly as published.

ailles farcies en Caisses aux Petits JPois. — 6 quails (boned), 8 to 10 chicken livers (cleaned), 1 oz. butter, 2 shallots (small), 4 oz. lean bacon, 1 small tin foie gras (No. 14 or No. 12), 1 small bouquet garni (size No. 2), pepper and salt, a mirepoix of vegetables etc. for braising (No. 10), ^ pint cooked green peas, 2 tablespoonfuls mayonnaise (No. 277), a little aspic (No. 293) and meat-glaze (No. 247), \ gill white wine, | gill broion sauce (demi- glace, No. 237, or Espagnole, No. 236), 12 quail cases

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