Pilau of Quails

Ingredients

• six quails
• a quarter of a pound of butter
• half a pound of rice
• a small onion
• a bay leaf
• a small quantity of white pepper
• a lump of salt

Method

1. 1

   Bone and stuff quails with forcemeat.

2. 2

   Wrap in vine leaves and bacon.

3. 3

   Melt butter, cook quails slowly.

4. 4

   Wash rice, boil, drain, and cover with cloth.

5. 5

   Sauté onion in butter, strain into rice, mix with quail gravy, serve quails over rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 25. The excerpt below is the record exactly as published.

Pilau of Quails.) Bone and stuff six quails with a good forcemeat, seasoned with onion, caraway, and cinnamon. Wrap a large vine leaf round each, then a thin slice of fat bacon, which should be secured with a small wooden skewer. Put a quarter of a pound of butter into a stewpan, place it over the fire until it has melted, then put in the quails over a slow fire, turning them occasionally. More butter may be added if the above quantity is not sufficient to cook the birds in. Thoroughly wash half a pound of rice, throw it into a saucepan with plenty of water and a lump of salt, and boil quickly for ten minutes without stirring. At the end of that time drain the water off the rice, cover it with fresh cold water, which drain away also. Then move the saucepan to the side of the fire, and cover the rice with a thick folded cloth. Put a quarter pound of butter in a frying pan over the 37 BANQUETS OF THE NATIONS fire, and let it melt. Peel and thinly slice a small onion, put it with a bay leaf into the butter, and stew slowly until soft. Dust a small quantity of white pepper

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