Quail Pie

Ingredients

• six quails
• Season with salt
• and pepper
• dredge with flour
• saute in butter
• one stalk of celery
• a sprig of parsley
• a few peppercorns
• cover with cold water
• a little white wine
• sauce by thickening with flour and butter rubbed together

Method

1. 1

   Remove the breast and legs from the quails.

2. 2

   Season and dredge with flour, then saute in butter.

3. 3

   Add celery, parsley, and peppercorns to the pan and cook for five minutes.

4. 4

   Place the backs in a stewpan with the butter and celery, cover with cold water, and simmer for one hour.

5. 5

   Drain and make a sauce by thickening with flour and butter.

6. 6

   Pour over the birds, cover with a rich paste, and bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 88. The excerpt below is the record exactly as published.

Quail Pie. Remove the breast and legs from six quails. Season with salt and pepper, dredge with flour, and saute in butter. To the butter in the pan add one stalk of celery, a sprig of parsle^^ cut fine and a few peppercorns. Cook for five minutes. Put th^ backs of the birds in stewpan with the butter and celery, cover with cold water, and simmer for one hour. Drain from bones and celery, and make a sauce for the pie by thickening with flour and butter rubbed together. Season with salt and pepper and a little white wine

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