Quails a la Rosalie

Ingredients

• some quails
• squeeze some lemon
• a little salt
• buttered paper
• pate de foie gras
• rich chaud-froid sauce
• little round spots of truffle
• white aspic cream

Method

1. 1

   Bone and fillet the quails into kite-like shapes, squeeze lemon and add salt.

2. 2

   Cover with buttered paper and cook in the oven for about ten minutes.

3. 3

   Press between plates for 2-3 hours, then mask with pate de foie gras and chaud-froid sauce.

4. 4

   Decorate with truffles and serve on aspic cream.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 102. The excerpt below is the record exactly as published.

uails a la Rosalie. — Bone some quails and fillet them into kite-like shapes ; squeeze some lemon over them with a little salt, put buttered paper over them and cook them in the oven for about ten minutes, then place them between two plates with weights on the top to press them. Leave them so for two or three hours ; then mask the under side with pate de foie gras, and the upper side with a rich chaud- 147 froi^ sauce coloured a pretty rose colour. Decorate them with little round spots of truffle in the form of a lozenge, and mount them on a white aspic cream

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