Quail a l’italienne

Ingredients

• one jar of pate de foie gras No. 3
• two tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• four tablespoons whipped cream

Method

1. 1

   Cook the quails in broth until cold.

2. 2

   Split in halves, remove the bone, and stuff with the mixture of pate de foie gras, gelatine, sherry, and whipped cream.

3. 3

   Glaze with a white chaud-froid sauce, decorate with a brown glaze and truffles, and serve on a foundation of peas with a fried crouton.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 350. The excerpt below is the record exactly as published.

one jar of pate de foie gras No. 3 take two table¬ spoons dissolved Cox’s gelatine, one tablespoon sherry, four table¬ spoons whipped cream

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