Chaud-Froid of Quail
From A second Dudley book of cookery and other recipes, 1914
Serve sharp Mayonnaise sauce flavoured with onion or horseradish.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 54. The excerpt below is the record exactly as published.
CHAUD-FROID OF QUAILS IN ASPIC rriHE quails should be boned and stuffed with a forcemeat made of gratin and game, or quail forcemeat well seasoned and with a small piece of foie gras and truffle set in the middle of each bird ; then reshape them ; wrap each of them in muslin 171 THE DUDLEY RECIPES and poach for twenty minutes in good veal stock and allow them to cool in this. When they are quite cold, dry them and dip them, so as to veneer them all over, in a good brown Chaud-froid sauce, prepared with quail essence. Remove the excess of sauce from around the quails ; set them in a square, deep dish ; cover them with very good clear aspic jelly and place them in a refrigerator until they are required. A salad of grapes can be served with these quails, if liked. COLD QUAILS f 1 1AKE some very fat quails and cook them very lightly in veal consomme. Allow them to cool in the liquor ; then drain carefully and when quite cold, arrange them neatly on a flat dish and serve with them some cold mayonnaise Farquhar sauce, and either cucumber salad or a cold salad of mixed vegetables. CHAUD-FROID OF QUAIL f 1 1AKE six large, fat quails and remove the -L breast -bone without breaking the skin. Pre- pare a forcemeat of quail which has been pounded with a small pot of foie gras. Fill each bird with the mixture with the aid of a piping bag, close well 172 COLD DISHES and sew to keep the birds in good shape, or wrap in little squares of muslin. Poach them for twenty minutes in some good veal stock and the fat from the foie gras pot, together with some finely chopped carrot, onion, parsley, thyme and bay leaf. Poach gently and leave the birds in the liquor until cold. Remove and wipe free of all moisture ; dish with aspic jelly in little heaps round dish, and with the following macedoine of vegetables served in separate dish, or in centre of dish with the quails : — Some small carrots, peas, points of asparagus, French beans cut int
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