Quail with Truffles

Ingredients

• eight quails
• five chickens' livers
• the same quantity of fresh fat pork
• two truffles
• a pinch of salt
• a pinch of pepper
• a pinch of nutmeg
• slices of ham
• half their height with an equal quantity of consomme
• the same quantity of white wine

Method

1. 1

   Clean and split eight quails, remove the bones, and pound the livers with fat pork.

2. 2

   Mix in chopped truffles, salt, pepper, and nutmeg, and fill the quails.

3. 3

   Tie with pork, place in a saucepan with ham, and moisten with consomme and white wine.

4. 4

   Bake for thirty minutes, remove strings, strain the liquid, add sliced truffles, and serve over the quails.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 53. The excerpt below is the record exactly as published.

Quail with Truffles. Clean eight quails, split them through the back and remove the bones. Put in a saucepan on the fire for a moment the livers of your quails, five chickens' livers, and the same quantity of fresh fat pork. Take them out of your saucepan and pound them together, adding two truffles chopped fine, a pinch of salt, pepper, and nutmeg, fill your quails with the mixture and sew up the opening. Tie on top of each a thin piece of pork, place them in a saucepan with slices of ham, and moisten half their height with an equal quantity of consomme

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