Galantines of Quails

Ingredients

• eight fat quails
• four sheep's tongues
• half a pound of lamb's liver
• a couple of thick slices of fat bacon
• one onion shredded finely
• a pinch of salt
• pepper
• grated nutmeg
• a dessert-spoonful of spiced pepper
• a table-spoonful of chopped truffles
• a glass of sherry
• half a wine-glass of vinegar

Method

1. 1

   Bone the quails and stew them with sheep's tongues and lamb's liver.

2. 2

   Make a forcemeat with melted bacon, liver, and onion.

3. 3

   Mix with seasonings and spread over the quails.

4. 4

   Shape and sew them, then stew in gravy with red currant jelly, sherry, and vinegar.

5. 5

   Reduce the gravy to a glaze and paint the galantines with it when cold.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 190. The excerpt below is the record exactly as published.

pepper : stir over a low fire till the yolks begin to thicken : take the pan off the fire and stir in one 338 MENU FOR A PARTY OF EIGHT. ounce of butter more : again stii* over the fire for two minutes and again remove the pan, adding another ounce of butter. Repeat the process again twice, using in all five ounces of butter, stir till the sauce is rich and creamy looking, finally adding a dessert-spoonful of tarragon vine- gar, and a table-spoonful of chopped parsley. A little water atlded with the butter prevents curdling. Dish the grenadins round a ring of carefully mashed potato, introducing a slice of crisply fried bacon between each of them, and serve the sauce piping hot in a boat. In the hollow formed by the potato ring, you can put some flageolets a la maltre d'hufel, ov petits pois. 5. — Speaks for itself. Pray follow my advice about trimming your French beans, (page .iSocbbe^u.""" !•"> '^"'l.'iish them with a pat of butter boiling hot, added at the very last moment. The best way by far to cook the beans provid- ed they are young and tender, is in the jar like peas, (page 135) or in the steamer of a Wan^en's pot ; trim the beans as explained already, and put them into the jar or steamer, with a table-spoonful of butter, a dessert-spoonful of sugar, and a large tea-spoonful of salt. Steam the jar as described for peas : when done, drain the beans, and serve with a pat of butter boiling hot. Unless French beans are young and tender, it is useless trying to cook them in the jar. A tin of haricots verts should, in this case, be substituted. 6. — Buy eight fat quails, four sheep's tongues, half a pound of lamb's liver, and a couple of Jet'V'rtvS-e l^'^'^'J^ °f ?'-^^y '^'^^t- ^^''^^ ^^-^ "^t sauce. once with the last, stew the tongues, and bone the quails : throw the bones into the gravy, and all scraps you may have of bacon. MENU FOR A PARTY OF EIGHT. &C.J next trim your cold sheep's tongues, and cut eight nice fillets, the size of a walnut, from the centre of them. Now, place your boned-birds, bi^ast downwards, on a board, and dust them over with spiced pepper. Pro- ceed to make a forcemeat thus : — Melt a couple of thick slices of fat bacon in a frying-pan ; when melted, throw in three table-spoonfuls of the lamb's liver, with those of the birds too, cut into dice, and one onion shredded finely ; cook the liver in this, and when done, empty the contents of your pan, melted bacon and all, into a mortar, throw in the remains of the sheep's tongues which were left after making the fillets, a pinch of salt, pepper, and grated nutmeg, work this to a paste, pass it through the sieve, add some finely minced parsley, a dessert-spoonful of spiced pepper, a little grated lime peel, and a table-spoonful of chopped truffles fsaved from entree No. 1) ; work this again thoroughly, and spread a layer of it over the flatten- ed quails : place one of the tongue fillets in the centre of each quail, and spread another layer of your forcemeat over each. Now, gather the birds into shape neatly, sewing the skin together securely, and stew the little galantines in the previously made gravy, with a little red currant jelly, a glass of sherry, and half a wine-glass of vinegar : when done, lift them out, drain off the gravy, and reduce it to a glaze (page 219) : paint your galantines over with the glaze when cold, arrange them upon a dish which should be set upon ice, and garnish your dish with parsley, and slices of lime. Sauce tartare, also iced, should accompany. 7. — For this dish (see page 146) I recommend you to try little shortbread biscuits in which Spinach with some finely grated mild cheese has been mixed ; the cakes should be heart-shaped, or round, and quite crisply baked like cheese-finpfers. 340 MENU FOR A PARTY OF EIGHT. 8. — A simple, and refined cold sweet entremets. Dilute a pot of strawberry jam with suffi- Mould of straw- ^:^^^^ ^^^^^, ^^ ^^^^ enough syrup to fill your mould, strain it, colour it a rosy pink with a drop or two of cochineal, and add a glass of liqueur or brandy ; melt an ounce of gelatine, and strain it, when cold, into the syrup, stirring well : — decorate a plain mould w4th almonds, put it on ice, and pour your strawberry syrup into it by degrees ; cover it over, and set it in ice for two hours ; turn it out, and serve it with cold custard in glasses, or iced cream. If in season, you can, of course, make the syrup with fresh strawberries ; and when filling the mould, you may add to its attractive- ness by setting layers of whole fruit (fresh or preserved) in it in the style of a jelly. 9. — Make a cake case (see Menu No. IV,) with finger biscuits, or slices of sponge cake and Iced apricot cream j^^. ^^ |. ^^^ ^^^^^ ^ j.^^j^ CUStard, pudding. o . ' flavour it with a dash of liqueur, and mix into it half an ounce of dissolved gelatine. Work the mixture in the ice pail until it begins to freeze well, then stir into it a good allowance of chopped crystallized apricots and a coffee-cupful of rich cream well whipped. Mix well in the ice pail, and then fill a mould with the frozen mixture, completely covering it with lumps of ice. It should be left thus for an houi', when it wall be ready to turn out and serve. The mould should be just large enough to be covered by the cake case. Note. — To adapt this menu according to the new regime^ serve the saddle after the fish, and instead of galantines of quails

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