Escalopes de Cailles en Chaufroix

Ingredients

• 1/2 lb. of any raw white meat such as chicken, rabbit, or veal
• 2oz. of cooked tongue
• a good tablespoonful of thick béchamel sauce
• the yolks of two raw eggs
• about 2oz. of pâté de foie gras
• half a very finely minced shallot
• season with pepper and salt to taste
• season with pepper and salt to taste

Method

1. 1

   Mince and pound the raw white meat and cooked tongue until smooth, moistening with béchamel and egg yolks.

2. 2

   Rub through a sieve, mixing in minced shallot and seasoning.

3. 3

   Use in a forcing bag for stuffing quails.

4. 4

   When cold, slice and mask with tomato and white chaufroix sauces.

5. 5

   Glaze with savoury jelly.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 83. The excerpt below is the record exactly as published.

Escalopes de CailleS‘ en Chaufroix. — For this prepare a farce by first mincing and then pounding till smooth |lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue, moistening this as you pound it with a good table- spoonful of thick be'ckamel sauce and the yolks of two raw eggs, working into it at the same time about 2oz. of pate de foie gras ; rub this all through a fine wire sieve, mixing in with it as you do so half a very finely minced shalot, season with pepper and salt to taste

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