Quail à la Maître d'Hôtel

Ingredients

• 6 well-cleaned quails
• 1 even tablespoonful salt
• 1/2 even teaspoonful pepper
• 2 ounces butter
• 2 tablespoonfuls lemon juice
• 1 tablespoonful fine-chopped parsley
• 1/2 teaspoonful nutmeg

Method

1. 1

   Split and season the quails, brush with oil or butter, and broil.

2. 2

   Prepare maître d'hôtel butter and serve over the birds on toast.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 294. The excerpt below is the record exactly as published.

well-cleaned quails through the back without separating the parts ; break the 2 leg bones, brush each one over with melted butter on both sides ; lay them on a hot broiler and broil over a moderate fire, about 8 minutes on each side, turning them 3 times while broiling. Place the birds on a hot dish ; mix 2 ounces butter with 1 teaspoonful salt and ^J^ teaspoonful pepper ; spread this over the quails, garnish with croiitons made as follows : Out 6 thin slices from a stale loaf of baker's bread, cut each slice into 2 three-cornered pieces ; spread on both sides with a little butter, and place them in a shallow tin pan ; then brown in a hot oven till they obtain a fine golden color ; remove from the oven, and arrange them in a circle around the dish ; then serve. 488 GAME. Quail on Toast. — Pick, singe, and draw 6 fine fat qnails, wipe them inside with a cloth ; season with 1 even tablespoonful salt, evenly distributed, push the legs through the skin inside, and bend the wings backward ; tie with 2 strings a thin slice of larding pork over each breast, large enough to cover the entire breast ; lay them in a roasting pan, pour over 2 ounces melted butter ; add 1 gill of water ; place in a hot oven ; cover with buttered paper ; roast and baste every 5 minutes, each time replacing the paper; after 15 minutes' roasting, remove the paper (if the gravy should become too brown, add more water) ; continue to roast and baste till well done, which will take from 30 to 40 minutes ; if wanted rare, 20 minutes. Shortly before serving, arrange 6 slices of buttered toast on a hot dish ; remove the strings and pork from the birds, lay a quail on each piece of toast ; free the gravy from fat. Melt Vs ounce butter in a saucepan, add 1 teaspoonf ul flour, stir and cook 5 minutes ; add the gravy from the bird? and sufficient broth to make a creamy sauce ; cook 5 minutes ; add a little beef extract, and, if necessary, some salt; strain the gravy, and pour 1 tablespoonful over each bird ; garnish the dish with water cress, and serve. Another way is not to thicken the gravy, but dilute the quail gravy with a few spoonfuls bouillon or consomm6 ; let it boil 3 minutes, then strain, and serve in a gravy bowl. Quail & la Maltre d'Hdtel. — Split 6 well-cleaned qaails through the back ; season them with 1 even tablespoonful salt, y^ even teaspoonful pepper, evenly distributed ; brush each one lightly with a little olive oil or melted butter ; place the birds on a hot broiler and broil over a moderate clear fire from 12 to 15 minutes, turning them every 5 minutes. In the meantime stir 2 ounces butter to a cream ; add slowly 2 tablespoonfuls lemon juice, 1 table- spoonful fine-chopped parsley, Vs teaspoonful nutmeg.

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