Farced Quails, Tosca style

Ingredients

• 4 quails
• 2 to 3 truffles
• 12 stuffed capsicums
• 2 oz. bacon
• carrot
• onion
• bay-leaf
• stock
• seasoning
• Madere sauce

Method

1. 1

   Bone the quails carefully, cook the bones in the stock to flavour it; fill the empty space of the quails with game forcemeat and insert the truffles cut into slices.

2. 2

   Truss the birds and place them in a saute-pan with a bed of bacon, carrot, onion, and bay-leaf.

3. 3

   Add stock and sauce, and cook in a brisk oven for half an hour, basting frequently.

4. 4

   Prepare the risotto and fill a border mould with it.

5. 5

   Fill the capsicums with forcemeat and poach in stock.

6. 6

   Lift out the quails, strain the sauce, skim, add the remainder of the sauce, reduce, and season.

7. 7

   Unmould the risotto, cut each quail in two, dress them pyramidically, and pour the sauce over the quails.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 67. The excerpt below is the record exactly as published.

Farced Quails, Tosca style.) 4 quails, game forcemeat for stuffing, 2 to 3 truffles, risotto for border, 12 stuffed capsicums, 2 oz. bacon, carrot, onion, and bay-leaf for mirepoix, stock, seasoning, Madere sauce

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