Cold Quails
From A second Dudley book of cookery and other recipes, 1914
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 55. The excerpt below is the record exactly as published.
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
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