Cailles Roties sous la Cendre (Quails cooked in Paste Crust)

Ingredients

• Bone 6-8 quails
• stuff each with a light farce
• made of chicken
• and foie gras
• insert also in the centre of each bird a good-sized piece of truffle previously soaked in brandy
• cover the breast portion of each bird with larding bacon
• and a vine leaf
• wrap up each in a thinly rolled out piece of short crust or rough puff paste

Method

1. 1

   Place the birds thus prepared in a braising pan with a close-fitting grooved lid.

2. 2

   Fill the lid with burning cinders or charcoal, and cook the birds in this manner over a charcoal fire for about 30-35 minutes.

3. 3

   Where this process cannot be adopted, cook the quails in a sharp oven in a closed roasting or baking pan.

4. 4

   To serve, place the birds in their paste crust, bacon, and vine leaf, intact on a dish round a croustade of bread, garnish the dish with cresses, and serve with very finely cut fried straw potatoes.

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.

Cailles Roties sous la Cendre. (Quails cooked in Paste Crust.) Bone 6-8 quails, stuff each with a light farce, made of chicken and foie gras, insert also in the centre of each bird a good-sized piece of truffle previously soaked in brandy, cover the breast portion of each bird with lard- ing bacon and a vine leaf, and wrap up each in a thinly rolled out piece of short crust or rough puff paste

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