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Compote of Quails
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 97. The excerpt below is the record exactly as published.
Compote of Quails. Truss the quails with their legs inside ; saiitez them in butter for a minute or two, then put them in a stewpan with a sweetbread cut in slices, a slice of ham, button mushrooms and truffles cut in dice, a bunch of sweet herbs, some rich stock into which a glass of Chablis has been stirred, and some baked flour
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