Doe Birds en Canapes

Ingredients

• 6 fine dog birds
• 1/2 ounce butter
• 1 even tablespoonful salt
• 1 gill of water
• 6 canapes

Method

1. 1

   Prepare the dog birds, season, and roast with butter and water.

2. 2

   Serve on canapés garnished with watercress.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 294. The excerpt below is the record exactly as published.

1 even tablespoonful salt; place a low saucepan large enough to receiye the birds with 4 ounces fine-cut larding pork over the fire ; fry until the pork turns to a straw-color ; then add 2 ounces butter and the birds ; leave the saucepan open ; turn the quails every few minutes with a fork until they are light brown on all sides ; then add Ys cupful boiling water or broth ; cover and cook slowly from 30 to 40 minutes, or till done ; if necessary add some more water, but only a little at a time. In the meantime prepare 6 small canapes as follows : Gut 6 slices of bread % inch in thickness from a stale Vienna loaf, cut off the rind, trim neatly ; then hollow it out y^ inch deep, so that the cavity will hold the quail ; spread a little but- ter all over the bread, place the canapes on a shallow tin pan, and brown them in a hot oven to a fine golden color. Remove from the oven ; arrange them on a hot dish ; put a quail on each one ; free the gravy from fat ; mix 1 teaspoonful cornstarch with a little cold water, add to the gravy, stir and cook 2 minutes ; add sufficient broth or boiling water to make a creamy sauce, cook 2 minutes ; then strain into a sauce bowl, pour a little sauce over each bird, and serve. Quail broiled Plain.— Split 6 fine, fat, well-cleaned quails through the back without separating the parts ; break the 2 leg bones, brush each one over with melted butter on both sides ; lay them on a hot broiler and broil over a moderate fire, about 8 minutes on each side, turning them 3 times while broiling. Place the birds on a hot dish ; mix 2 ounces butter with 1 teaspoonful salt and ^J^ teaspoonful pepper ; spread this over the quails, garnish with croiitons made as follows : Out 6 thin slices from a stale loaf of baker's bread, cut each slice into 2 three-cornered pieces ; spread on both sides with a little butter, and place them in a shallow tin pan ; then brown in a hot oven till they obtain a fine golden color ; remove from the oven, and arrange them in a circle around the dish ; then serve. 488 GAME. Quail on Toast. — Pick, singe, and draw 6 fine fat qnails, wipe them inside with a cloth ; season with 1 even tablespoonful salt, evenly distributed, push the legs through the skin inside, and bend the wings backward ; tie with 2 strings a thin slice of larding pork over each breast, large enough to cover the entire breast ; lay them in a roasting pan, pour over 2 ounces melted butter ; add 1 gill of water ; place in a hot oven ; cover with buttered paper ; roast and baste every 5 minutes, each time replacing the paper; after 15 minutes' roasting, remove the paper (if the gravy should become too brown, add more water) ; continue to roast and baste till well done, which will take from 30 to 40 minutes ; if wanted rare, 20 minutes. Shortly before serving, arrange 6 slices of buttered toast on a hot dish ; remove the strings and pork from the birds, lay a quail on each piece of toast ; free the gravy from fat. Melt Vs ounce butter in a saucepan, add 1 teaspoonf ul flour, stir and cook 5 minutes ; add the gravy from the bird? and sufficient broth to make a creamy sauce ; cook 5 minutes ; add a little beef extract, and, if necessary, some salt; strain the gravy, and pour 1 tablespoonful over each bird ; garnish the dish with water cress, and serve. Another way is not to thicken the gravy, but dilute the quail gravy with a few spoonfuls bouillon or consomm6 ; let it boil 3 minutes, then strain, and serve in a gravy bowl. Quail & la Maltre d'Hdtel. — Split 6 well-cleaned qaails through the back ; season them with 1 even tablespoonful salt, y^ even teaspoonful pepper, evenly distributed ; brush each one lightly with a little olive oil or melted butter ; place the birds on a hot broiler and broil over a moderate clear fire from 12 to 15 minutes, turning them every 5 minutes. In the meantime stir 2 ounces butter to a cream ; add slowly 2 tablespoonfuls lemon juice, 1 table- spoonful fine-chopped parsley, Vs teaspoonful nutmeg. Dress the birds on a hot dish with a piece of buttered toast under each one, spread the mattre d'hdtel butter over the birds, and serve. Dog Birds^ Broiled. — Prepared the same as quails. GAMK. 489 « Doe BirdSy in season from May 1st to September 1st Doe Birds en Canapes. — Singe, draw, and wipe 6 fine dog birds, push the legs through the skin, and bend the wings over the backs ; season with 1 even tablespoonf ul salt ; spread y^ oance butter over each one. Put them in a roasting pan, pour 1 gill of water into it; set them in a medium-hot oven, cover with buttered paper, roast 10 minutes ; then remove the paper, baste frequently, and roast till tender, which will take from 18 to 25 minutes ; if necessary, add a little more water. Prepare 6 canapes

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