Chaud-froid de Cailles à la Victoria

Ingredients

• 4 quails (boned and cleaned)
• ½ pint aspic jelly (No. 298)
• ½ gill aspic cream (No. 296)
• ½ gill tomato cream (No. 272)
• 4 oz. raw veal (lean)
• 2 truffles
• 4 oz. cooked ham (lean)
• 2 oz. panade (No. 8)
• 1 egg
• ½ oz. butter
• 1 tablespoonful white sauce
• seasoning
• parsley
• tarragon
• chervil
• 1 pint stock
• a border of cooked rice
• a lidtelet of financier

Method

1. 1

   Make a farce by pounding the veal in a mortar, when fine add the ham and panade, pound till perfectly smooth, mix in the egg and the white sauce, season to taste with salt, pepper, and aromatic spice, and rub the whole through a fine sieve.

2. 2

   Fill the quails by means of a forcing-bag with this farce, put a couple of slices of truffle in each bird; close them up and tie up in a buttered mousseline cloth.

3. 3

   Place them on a mirepoix consisting of carrot, turnip, onion, and bacon, moisten with a pint of stock, and cook them till tender; it will take about thirty to thirty-five minutes.

4. 4

   When done take up and let cool.

5. 5

   Remove cloth and cut each bird in half.

6. 6

   Line eight small round-top ortolan moulds with a thin layer of aspic jelly.

7. 7

   Mask one-third part with aspic cream, another with tomato cream, and sprinkle the centre part with finely-chopped parsley mixed with a few tarragon and chervil leaves.

8. 8

   Now place half a quail in each mould, cut side upwards, mix the aspic and tomato cream together, add some aspic jelly with it, and fill the cavities of the mould with this.

9. 9

   Place the moulds on the ice to set.

10. 10

    Arrange a cooked rice border (cold) on a dish, unmould the shapes and range them neatly on the border, setting one in the centre on a rice shape.

11. 11

    Insert a hatelet of financiere, garnish with chopped aspic, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 341. The excerpt below is the record exactly as published.

haiid-froid tie Cailles d la Victoria. — 4 quails ( boned and cleaned), \ pint aspic jelly (No. 298), £ gill aspic cream (No. 296), 4 gill tomato cream (No.' 272), 4 oz. raw veal (lean), 2 truffles, 4 oz. cooked ham (lean), 2 oz. panade (No. 8), 1 egg, ^ oz. butter, 1 tablespoonful white sauce, seasoning , parsley, tarragon, and chervil, mirepoix (No. 10), 1 pint stock, a border of cooked rice, a lidtelet of financier e. Make a farce by pounding the veal in a mortar, when fine add the ham and panade, pound till perfectly smooth, mix in the egg and the white sauce, season to taste with salt, pepper, and aromatic spice, and rub the whole through a fine sieve. Fill the quails by means of a forcing-bag with this farce, put a couple of slices of truffle in each bird ; close them up and tie up in a buttered mousseline cloth. Place them on a mirepoix consisting of carrot, turnip, onion, and bacon, moisten with a pint of stock, and cook them till tender ; it will take about thirty to thirty-five minutes. When done take up and let cool. Remove cloth and cut each bird in half. Line eight small round-top ortolan moulds with a thin layer of aspic jelly. Mask one- third part with aspic cream, another with tomato cream, and sprinkle the centre part with finely-chopped parsley mixed with a few tarragon and chervil leaves. Now place half a quail in each mould, cut side upwards, mix the aspic and tomato cream together, add some aspic jelly with it, and fill the cavities of the mould with this. Place the moulds on the ice to set. Arrange a cooked rice border (cold) on a dish, unmould the shapes and range them neatly on the border, setting one in the centre on a rice shape. Insert a hatelet of financiere, garnish with chopped aspic, and serve. 1177. Cailles farcies en Caisses aux Petits JPois. — 6 quails (boned), 8 to 10 chicken livers (cleaned), 1 oz. butter,

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