Compote of Quails

Ingredients

• Six quails will be required
• put in a piece of butter
• a small bunch of green onions
• a sprig of marjoram
• a leaf of mace
• throw in a tablespoonful of flour
• add as much good broth as will cover the birds
• a glass of Madeira wine
• some button mushrooms
• some small forcemeat balls

Method

1. 1

   Truss and cook quails with butter and herbs, add flour and broth, then finish with mushrooms and forcemeat balls.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 121. The excerpt below is the record exactly as published.

Compdte of Quails. Six quails will be required for this entree. Truss them in the same way as chickens for boiling; place them in a j<!f stew-pan sufficiently large to hold them ; put in a piece of butter, a small bunch of green onions, a little parsley, a sprig of marjoram, a few cloves, and a leaf of mace ; set the stew-pan over the stove for ten minutes, throw in a tablespoonful of flour, and shake it about in the pan until mixed ; add as much good broth as Avill cover the birds, and keep moving the stew-pan over the stove until the sauce boils ; then remove it to the corner, and throw in some parings of mushrooms, and a glass of Madeira wine ; try the birds occasionally, and when they are tender put them into a clean stew-pan, and should the sauce not be thick enough reduce it a little more ; skim off all the grease, and pass it through a tammy to the quails ; have ready some button mushrooms and some small forcemeat balls

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