Quail with Pate de Foie Gras, Chaud-froid Sauce

Ingredients

• three quails
• half cup of the meat
• three tablespoons pate de foie gras
• three tablespoons dissolved Cox’s gelatine
• one tablespoon sherry
• cayenne pepper and salt to taste
• three tablespoons whipped cream

Method

1. 1

   Pick and clean the quails, simmer in water with sherry, pepper, salt, onions, and carrots for 25 minutes.

2. 2

   Remove meat from two quails, slice, and mix with other ingredients.

3. 3

   Mount on top of slices, chill, and glaze with chaud-froid sauce.

4. 4

   Serve with salad.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 351. The excerpt below is the record exactly as published.

Quail with Pate de Foie Gras, Chaud-froid Sauce Cailles a la Pate de Foie gras. Sauce Chaud-froid Pick, singe, clean, and wash three quails well; tie up plump; put in a pan with sufficient water to cover them, sherry, pep¬ per, salt, onions, and carrots; let simmer about twenty-five min¬ utes with a tight cover; leave in the juice until cold. Take the meat from two quails, slice part of the breast in thin slices, in a round oblong shape; then pass the rest of the meat through the machine once. To half cup of the meat add three tablespoons pate de foie gras that has been pressed through a sieve; put in a saucepan on ice, stir — adding three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, cayenne pepper and salt to taste; when beginning to thicken, add three tablespoons whipped cream

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