Quails a la Melba

Ingredients

• Take four or six boned quails
• half a dozen small white mushrooms
• Make sufficient quenelle meat to fill their insides
• slice truffles

Method

1. 1

   Stuff the quails with forcemeat, tie them in cloth, and cook for 45 minutes.

2. 2

   Glaze if serving hot.

3. 3

   Arrange in a circle with cockscombs and pour veloute sauce over.

4. 4

   For cold serving, mask with rich veloute sauce mixed with aspic.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 41. The excerpt below is the record exactly as published.

Quails a la Melba Take four or six boned quails, cut the legs off above the leg-bone. Make sufficient quenelle meat to fill their insides, and mix with it a little tongue and four large truffles. Chop up half a dozen smal white mushrooms (cooked), which also mix with the forcemeat. Stuff the birds with the forcemeat, close up the opening, and make each one into a round ball and tie up closely in a cloth. Let them cook for forty-five minutes. When cooked, they may be glazed if to be served hot. Arrange them in a circle on the dish, with some cockscombs. Slice truffles

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