Galantine of Quails

Ingredients

• Three or four birds
• some good veal stock
• a cow-heel
• a carrot
• a large onion
• one clove
• a blade of mace
• one teaspoonful of salt
• one of pepper

Method

1. 1

   Bone, flatten, fill, and truss or roll the quails.

2. 2

   Bind each bird separately with tape and tie it in a napkin.

3. 3

   Put them into a stewpan with the veal stock, cow-heel, bones, carrot, onion, clove, mace, salt, and pepper.

4. 4

   Stew gently for nearly an hour.

5. 5

   Let them cool in their own stock, dress them between dishes, and put a weight on top.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 566. The excerpt below is the record exactly as published.

Galantine of Quails.— Bone, flatten, fill, and truss or roll quails, or other small game, in the same way as for a galantine of fowl. Three or foirr birds will be required for a dish. If there is any difficulty about the boneing, any poulterer will do it. Bind each bird separately with tape, and tie it in a nap- kin. Put them into a stewpan with some good veal stock, a cow-heel, all the bones, a carrot, a large onion, stuck with one clove, a blade of mace, one tea-spoonful of salt, and one of pepper

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