Quail and Mushrooms in Casserole, a la Hammond

Ingredients

• six quails
• a pound of fresh mushrooms
• one cup of juice from the quails
• one cup of stock from the mushrooms
• one tablespoon butter
• two tablespoons flour
• flavor with sherry
• pepper
• salt
• a few white onions that have been cooked

Method

1. 1

   Cook quails in water with sherry, pepper, salt, onions, and carrots for 18-25 minutes.

2. 2

   Cook mushrooms in water, sherry, pepper, and salt for 15 minutes.

3. 3

   In a saucepan, melt butter, add flour, quail juice, and mushroom stock; beat until creamy.

4. 4

   Add mushrooms and cooked onions, then quails.

5. 5

   Bake in a casserole until well done.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 348. The excerpt below is the record exactly as published.

six quails take one cup of pate de foie gras, press it through a fine sieve, add one cup chicken mousse, flavor with sherry, pepper, and salt. Quail and Mushrooms in Casserole, a la Hammond Quail aux Champignons en Casserole, a la Hammond Pick, singe, draw, and wash the quails well; cook in water with sherry, pepper, salt, onions, and carrots— covered — from eigh¬ teen to twenty-five minutes. In the meantime, prepare a pound of fresh mushrooms, put ia a pan and cook with water, sherry, pepper, and salt for fifteen minutes. When the birds and mush¬ rooms are done, put one tablespoon butter in a saucepan, add two tablespoons flour, one cup of juice from the quails, and one cup of stock from the mushrooms; beat the sauce until creamy; add the mushrooms to the sauce, and a few white onions that have been cooked, then add the quails; flavor with sherry

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