Quails a la Lucullus

Ingredients

• Six or eight Quails, boned, which must be very carefully done
• Twelve Livers from Game or Chicken
• Three ounces of Bacon
• One Shalot
• Small Bouquet Garni
• Twelve Peppercorns
• Six Cloves
• Pepper and Salt
• Three Truffles

Method

1. 1

   Cut up the bacon and put it in a saute-pan; let it cook for a few minutes, then add the livers, shalot, white peppers, cloves, and bouquet.

2. 2

   Let this all cook carefully; pound all in the mortar, pass through a hair-sieve, then add the chopped truffles.

3. 3

   Stuff each quail into shape, butter some paper cases; called 'Quail cases,' or oil them, put the quail into the case, a few drops of salad oil on each, when they should be put in the oven for about ten minutes.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 38. The excerpt below is the record exactly as published.

Quails a la Lucullus- Ingredients, Six or eight Quails, boned, which must be very carefully done. Twelve Livers from Game or Chicken. Three ounces of Bacon. One Shalot. Small Bouquet Garni, Twelve Peppercorns, Six Cloves. Pepper and Salt. Three Truffles

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