Quail Cutlets Bordelaise

Ingredients

• six large fat quails
• thin pig’s caul
• butter
• bread crumbs which have been slightly browned
• some white grapes
• a little pepper
• a little salt

Method

1. 1

   Bone the quails except for the legs, cut them in half, and coat with seasoned quail and foie gras forcemeat.

2. 2

   Wrap in pig’s caul, dip in butter and browned bread crumbs, and cook in a hot oven.

3. 3

   Serve on a fried forcemeat border with grape sauce made from skinned and stoned grapes seasoned with their juice, pepper, and salt.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 24. The excerpt below is the record exactly as published.

QUAIL CUTLETS BORDELAISE Take six large fat quails. Bone them with the exception of the legs. Cut them in half and coat them with quail and foie gras forcemeat well seasoned. Wrap each half in a thin pig’s caul. Dip them in butter and bread crumbs which have been slightly browned. Place them in a hot oven to cook through. Serve them on a fried force meat border on a silver grid. — GRAPE SAUCE to be served with the quail cutlets. Take some white grapes, skin and stone them and season them with their own juice and a little pepper

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