Quails a la Meunier

Ingredients

• some quails
• pate-de-foie-gras aux truffes
• a little whipped cream
• a quarter of a pint of aspic
• truffles
• a very narrow strip of truffle
• chopped pistachio-kernels
• chervil sprays

Method

1. 1

   Bone and cook the quails.

2. 2

   Stuff them with the pate-de-foie-gras mixed with whipped cream.

3. 3

   Shape the quails into sacks.

4. 4

   Make a rich white sauce with cream and aspic, cover the quails, and put on ice.

5. 5

   Once set, decorate with truffles and pour pale aspic jelly over them.

6. 6

   Trim and tie with truffle strips, arrange on a red aspic mould with chopped aspic and pistachios.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 42. The excerpt below is the record exactly as published.

Quails a la Meunier Bone and cook some quails. Stuff them with pate-de-foie-gras aux truffes which has been rubbed through a sieve, and a little whipped cream added to it. Form the quails into shapes of sacks. Make a rich white sauce with cream, into which a quarter of a pint of aspic has been mixed, and cover the sacked quails entirely over with it and put on ice. When set, make designs on each with truffles, and pour over each some very pale aspic jelly. Set to get cold, then trim and tie round the neck of each sack a very narrow strip of truffle. Arrange them on a red aspic mould, with chopped aspic in the centre, sprinkled with chopped pistachio-kernels. Garnish with aspic and chervil sprays

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