Compote of Quails

Ingredients

• six quails
• eight pieces of bacon
• a good gill of veal stock
• a bouquet garni
• some small onions
• some mushrooms
• flour
• butter

Method

1. 1

   Cut claws off quails and truss them.

2. 2

   Blanch bacon and fry until light brown.

3. 3

   Stew quails until light brown.

4. 4

   Make thickening with flour and butter in veal stock, add bouquet garni, onions, and mushrooms.

5. 5

   Skim and strain over quails, then serve with bacon, mushrooms, and onions hot.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

s or mushrooms cooked and placed in the centre, and pour over the quails a rich brown sauce. POULTRY A LA MODE. 59 Quails en Caisse. Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Put these into a saute-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter. Strew a little very nicely minced parsley over each case. Compote of Quails. Take six quails, cut the claws off, and truss them with the legs inside. Cut eight pieces of bacon rolled up like corks, blanch them to draw out any salt, and fry them till they are of a light brown ; take them out and put in the quails, which must be stewed till they begin to be of a light brown, then remove them. Make a thickening with flour and butter, and put it into a good gill of veal stock ; add a bouquet garni, some small onions

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