Chaufroix de Mauviettes
From The "Queen" cookery books: Entrees, 1901
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 86. The excerpt below is the record exactly as published.
Chaufroix de Mauviettes. — The birds are boned, stuffed, and cooked in exactly the same way as the quails described above, and are then masked with any rich brown sauce to taste, such as espagnole, Pcrigeux, &c., stiffened with isinglass or best gelatine ; they are then glazed, if necessary, with a stiff savoury (n
Cook this with the app: pantry check, scaling, and the assistant.