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Fillet of Quail a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 1
Can be decorated with fried rings of bread and watercress.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
497Calories
68 gProtein
0 gCarbs
23 gFat
Full nutrition (27 nutrients)
Calories497 kcal
Protein68 g
Carbohydrates0 g
Fiber0 g
Total Fat23 g
Saturated Fat6.5 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat5.8 g
Cholesterol213 mg
Sodium173 mg
Potassium766 mg
Calcium37 mg
Iron9.9 mg
Magnesium82 mg
Phosphorus800 mg
Zinc8.2 mg
Copper1.5 mg
Manganese0.1 mg
Vitamin C18 mg
Vitamin A128 mcg
Vitamin B61.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)25 mg
Folate19 mcg
Water226 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 348. The excerpt below is the record exactly as published.
pepper, and salt. Quail and Mushrooms in Casserole, a la Hammond Quail aux Champignons en Casserole, a la Hammond Pick, singe, draw, and wash the quails well; cook in water with sherry, pepper, salt, onions, and carrots— covered — from eigh¬ teen to twenty-five minutes. In the meantime, prepare a pound of fresh mushrooms, put ia a pan and cook with water, sherry, pepper, and salt for fifteen minutes. When the birds and mush¬ rooms are done, put one tablespoon butter in a saucepan, add two tablespoons flour, one cup of juice from the quails, and one cup of stock from the mushrooms; beat the sauce until creamy; add the mushrooms to the sauce, and a few white onions that have been cooked, then add the quails; flavor with sherry, pepper, and salt to taste. Put in a deep casserole; bake in oven until well done; place the casserole on a paper doily, or napkin on a platter, with a bunch of parsley at one end of the dish; raise the cover against the casserole at the other end. Serve for luncheon or dinner, or Sun¬ day supper, as an entree or joint. Fillet of Quail ( Filet de Caille ) a la Parisienne Cut the breasts of the quails out, which will make a nice plump piece about the size of a large egg; lard with truffles, put in a pan with pepper, salt, and some sherry; steam in oven with a tight cover — from ten to twelve minutes. When done, glaze with a nice thin brown glaze
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