Quail en Caisse

Ingredients

• eight quails
• half a dozen chickens' livers
• as much fat pork
• four truffles
• a tablespoonful of Spanish sauce
• a little oil
• a farce of sausage
• as many mushrooms
• a little salt
• a little pepper
• a little nutmeg

Method

1. 1

   Split eight quails through the back, remove the bones, and pound together chickens' livers and fat pork to a paste.

2. 2

   Mix with chopped truffles, salt, pepper, and nutmeg, and fill the quails.

3. 3

   Wrap in thin strips of pork, tie with string, and bake for fifteen minutes.

4. 4

   Prepare paper cases with oil, fill with sausage farce mixed with truffles and mushrooms, place quails on top, and bake for twenty minutes.

5. 5

   Top with Spanish sauce before serving.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 53. The excerpt below is the record exactly as published.

Quail en Caisse. Split eight quails through ENTREES. 117 the back, without injuring the fillets, and remove the bones. Take half a dozen chickens' livers with as much fat pork, and pound together to a paste, then mix with this four truffles chopped very fine, salt, pepper, and nutmeg, and fill the inside of your quail with this mixture, then wrap them up in thin strips of pork, and tie a string around each, so as to pre- serve their shape. Put them in a pan and send them to the oven for fifteen minutes. Then take eight paper cases, as wide and as high as your quail, put a little oil on the inside of the cases, and half fill them with a farce of sausage, with which you have mixed four chopped truffles, as many mushrooms, a little salt, pepper, and nutmeg. Put your quail on top, and send them to the oven for twenty minutes. Put a tablespoonful of Spanish sauce

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