Champagne Quail in Hot Ashes (Cailles a la Cendre)

Ingredients

• 2 slices bacon, minced
• 1 chicken liver, chopped
• Yi cup bread crumbs
• 1 egg
• 1 tablespoon brandy
• 2 4-inch squares salt pork
• 2 tablespoons chopped truffles
• 1 teaspoon minced parsley
• Salt and pepper

Method

1. 1

   Season birds inside and out.

2. 2

   Fry bacon; add chicken liver and fry for 2 minutes.

3. 3

   Mix with bread crumbs soaked in water and squeezed dry, seasonings, truffles, parsley, and thyme.

4. 4

   Add egg and brandy.

5. 5

   Stuff birds with this dressing.

6. 6

   Bind salt pork over breast of each and truss legs and wings with twine.

7. 7

   Wrap in grape leaves (if available) and then in well-buttered paper.

8. 8

   Cook in hot wood embers or beneath a hot grill, turning frequently.

9. 9

   Save all juices when removing papers.

10. 10

    Serve on dry toast.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 144. The excerpt below is the record exactly as published.

ampagne QUAIL ]N HQT ASRES (Cailles a la C end re) For each pair of birds: 2 slices bacon, minced % teaspoon minced thyme 1 chicken liver, chopped 1 egg Yi cup bread crumbs 1 tablespoon brandy Salt and pepper 2 4-inch squares salt pork 2 tablespoons chopped truffles Butter 1 teaspoon minced parsley

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