Chaufroix de Cailles à la Castilienne
From The "Queen" cookery books: Entrees, 1901
Can be served with various small birds.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 85. The excerpt below is the record exactly as published.
Ciaufroix de Cailles d la Castilienne. — For this the birds are boned, stuffed with forced meat, and cooked as before ; they are then either sliced or halved, with a hot wet knife, as you prefer, masked with a rich brown game sauce, stiffened with aspic, with which the slices or cutlets are also glazed, then served with a cold cherry salad mixed with a little of the masking sauce. Partridges, pigeons, or any small birds
Cook this with the app: pantry check, scaling, and the assistant.