Quails a la Beaconsfield

Ingredients

• six quails
• two spoonfuls of stock
• a bouquet garni
• two bay-leaves
• a clove
• pepper to taste
• salt to taste
• a tablespoonful of aspic jelly
• puree of peas
• a few truffles or mushrooms
• a rich brown sauce

Method

1. 1

   Put the trussed quails in a stewpan wrapped in slices of bacon.

2. 2

   Moisten with stock, add bouquet garni, bay leaves, clove, pepper, and salt.

3. 3

   Stew for twenty minutes over a slow fire.

4. 4

   Drain, make a puree of peas with aspic jelly, mask each quail with it, dish in a crown shape with bacon rolls, and garnish with truffles or mushrooms.

5. 5

   Pour over a rich brown sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

uails a la Beaconsfiield. Put, having trussed, six quails in a stewpan wrapped in slices of bacon. Moisten with two spoonfuls of stock, a bouquet garni, two bay- leaves and a clove, pepper and salt to taste. Stew them for twenty minutes over a very slow fire. Drain them well, make a puree of peas in which a tablespoonful of aspic jelly has been mixed. Mask each quail with the puree, dish them in a crown shape with little rolls of bacon in front of each, have a few truffles or mushrooms cooked and placed in the centre, and pour over the quails a rich brown sauce

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