Quails a la Chasseur
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
a bay-leaf, and two or three cloves ; stew these till the quails are sufficiently done ; garnish your dish with cocks'-combs, artichoke bottoms, fried bread, etc. 45. 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 wine and stock, set them on the fire for half an hour ; then take them out, drain, and untie them ; place each on a piece of fried bread the size of the quail, and serve with clear Spanish sauce, with the addition of a little glaze. 46. Quails a la Chasseur. Put the quails in a saucepan with a little butter, a bay- leaf, sweet herbs, salt, and pepper ; set them on a fierce fire and keep shaking them until they are tender, then add a dessertspoonful of flour, half a glass of white wine, and a little stock
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