Chaud-Froid of Quails in Aspic
From A second Dudley book of cookery and other recipes, 1914
A salad of grapes can be served with these quails, if liked.
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
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Cook this with the app: pantry check, scaling, and the assistant.