Compote of Quails

Ingredients

• six or eight quails
• a dozen pieces of bacon
• a ladleful of gravy of veal
• a bunch of parsley
• green onions
• some small white onions (if approved of)
• mushrooms

Method

1. 1

   Cut off the claws and empty the quails, truss them with legs inward.

2. 2

   Blanch and fry bacon until light brown, then remove.

3. 3

   Stew quails until light brown, then remove.

4. 4

   Make a roux, moisten with veal gravy, add parsley, green onions, small onions, and mushrooms.

5. 5

   Strain sauce over quails, dish with bacon, mushrooms, and onions, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1411. The excerpt below is the record exactly as published.

six or eight quails, according to the size of the dish. Cut the claws off, and empty the bii-ds, without making too large an opening. Truss them with the legs inward. Have a dozen pieces of bacon cut in the shape of corks, blanch them in order to draw the salt out, then let them fry in butter till they are of a light brown ; next take them out of the stewjian to make room for the quails, which stew till they begin to be of ii light brown also, and then take them out. Make a roux, which moisten with a ladleful of gravy of veal; add a bunch of parsley and green onions, some small white onions (if approved of), mushrooms

Cook this with the app: pantry check, scaling, and the assistant.