Quail Pie

Ingredients

• Puff paste
• salt pork or ham
• 6 eggs
• butter
• pepper
• 1 bunch parsley
• juice of 1 lemon

Method

1. 1

   Clean and dress the birds, loosen the joints, but do not divide them; put on the stove to simmer, while you prepare puff paste.

2. 2

   Cover a deep dish with it, then lay in the bottom some shreds of pork or ham, then a layer of hard boiled eggs, a little butter and pepper.

3. 3

   Take the birds from the fire, sprinkle with pepper and minced parsley.

4. 4

   Squeeze lemon juice upon them, and upon the breasts of the birds a few pieces of butter rolled in flour.

5. 5

   Cover with slices of egg, then shred some ham and lay upon this.

6. 6

   Pour in a little of the gravy in which the quails were parboiled, and put on the lid.

7. 7

   Leave a hole in the middle and bake a little over 1 hour.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 22. The excerpt below is the record exactly as published.

Quail Pie — Puff paste, salt pork or ham, 6 eggs, butter, pepper, 1 bunch parsley, juice of 1 lemon

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