Quails a l'Espagiiole

Ingredients

• juice of a lemon
• some butter
• salt
• pepper
• eight quails
• slices of bacon
• equal portions of white wine
• equal portions of stock

Method

1. 1

   Mix lemon juice with butter, salt, and pepper.

2. 2

   Prepare quails and stuff with the mixture.

3. 3

   Truss and place in a saucepan on bacon slices, cover with more bacon, moisten with wine and stock, and cook for half an hour.

4. 4

   Serve on fried bread with Spanish sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 151. The excerpt below is the record exactly as published.

Quails a I'Espagiiole. Mix the juice of a lemon with some butter, salt, and pepper: pick and prepare eight quails; stuff" them well with the above mixture ; then fasten the legs to the bod}^, leaving the claws free ; truss them a good shape, and put them into the saucepan on slices of bacon, cover them with more slices, add a poele (No. 10), moisten with equal portions of Avhite win

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