Quail Pie

Ingredients

• quails
• salt
• pepper
• bread crumbs or oyster dressing
• minced parsley
• hard-boiled eggs
• flakes of butter
• rich puff paste

Method

1. 1

   After the quails have been cleaned, salt and pepper them and stuff with bread crumbs or oyster dressing, and stew a few minutes, keeping them well covered.

2. 2

   Cover a dish with rich puff paste, put in your birds, sprinkle in some minced parsley and hard-boiled eggs cut up fine, also flakes of butter rolled in flour; add the gravy which the birds were stewed in; cover with paste and bake in a moderate oven about one hour.

3. 3

   A little lemon juice is an addition to this pie.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 81. The excerpt below is the record exactly as published.

QUAIL PIE. After the quails have been cleaned, salt and pepper them and stuff with bread crumbs or oyster dressing, and stew a few minutes, keeping them well covered. Cover a dish with rich puff paste, put in your birds, sprinkle in some minced parsley and hard-boiled eggs cut up fine, also flakes of butter rolled in flour ; add the gravy which the birds were stewed in ; cover with paste and bake in a moderate oven

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