Quail Potted served on Canapes

Ingredients

• 6 fine fat quails
• 4 ounces fine-cut larding pork
• 2 ounces butter
• 1 even tablespoonful salt
• 1/2 cupful boiling water or broth
• 6 slices of bread
• 1 teaspoonful cornstarch

Method

1. 1

   Prepare the quails, season, and fry in larding pork until golden.

2. 2

   Add butter and quails, cook with boiling water or broth.

3. 3

   Prepare canapés from bread, brown in the oven, and serve quails on them.

4. 4

   Thicken gravy with cornstarch and serve over the quails.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 294. The excerpt below is the record exactly as published.

ail^ Potted^ seryed on Canapes.— Pick, singe, draw, and wipe the interior of 6 fine fat quails, push the legs through the skin, inside, bend the wings backward; season the birds with 1 even tablespoonful salt; place a low saucepan large enough to receiye the birds with 4 ounces fine-cut larding pork over the fire ; fry until the pork turns to a straw-color ; then add 2 ounces butter and the birds ; leave the saucepan open ; turn the quails every few minutes with a fork until they are light brown on all sides ; then add Ys cupful boiling water or broth ; cover and cook slowly from 30 to 40 minutes, or till done ; if necessary add some more water, but only a little at a time. In the meantime prepare 6 small canapes as follows : Gut 6 slices of bread % inch in thickness from a stale Vienna loaf, cut off the rind, trim neatly ; then hollow it out y^ inch deep, so that the cavity will hold the quail ; spread a little but- ter all over the bread, place the canapes on a shallow tin pan, and brown them in a hot oven to a fine golden color. Remove from the oven ; arrange them on a hot dish ; put a quail on each one ; free the gravy from fat ; mix 1 teaspoonful cornstarch

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