Quail à la Boyale

Ingredients

• eight quali
• one pint of white broth
• a few slices of carrot
• an onion
• two cloves stuck in it
• a bouquet
• bread crumbs
• beaten egg
• hot lard

Method

1. 1

   Bone the quail, stuff them with chicken liver forcemeat, and truss them.

2. 2

   Place in a stewpan with carrot, onion, cloves, and bouquet.

3. 3

   Add white broth, cover, and cook slowly for about 45 minutes.

4. 4

   Cool, remove strings, roll in bread crumbs, dip in beaten egg, and roll again in bread crumbs.

5. 5

   Fry in hot lard until brown.

6. 6

   Serve on a hot platter with Allemande sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 116. The excerpt below is the record exactly as published.

Q^ail à la Boyale Bone eight quali, stuff them with chicken liver forcemeat, and truss them in the usuai way. Place them in a stewpan with a few slices of carrot, an onion with two cloves stuck in it, and a bouquet. Add one pint of white broth, cover with a buttered paper, put the lid on, and let them cook slowly at the side of rango for about three-quarters of an hour. Leave them in their liquor until they are partially cooled. Then remove them and set away to become cold. When cold remove the strings and roU each bird in bread crumbs, then in beaten egg, and then again in bread crumbs. A short time before serving place them in a frying basket and plimge in hot lard

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