Quails à la Strasbourg

Ingredients

• 6 Quails
• X lb- Foie Gras
• X pint good Stock
• a little sliced Carrot
• Onion
• Turnip
• Bouquet Garni
• i Shalot
• i gib Port
• I Clove
• Salt
• io Peppercorns
• I gill Tomato Sauce
• I pint Aspic Jelly
• 2 tablespoonsful Mayonnaise Sauce
• 6 slices Bacon
• Glaze

Method

1. 1

   Bone the quails and stuff them with the foie gras; roll each bird in a piece of bacon and tie it up.

2. 2

   Pour the stock into a stewpan and set it to boil.

3. 3

   When it boils, place in it the vegetables, the bones of the birds, the flavourings and seasonings and the wine.

4. 4

   Lay in neat order the quails on the top of the vegetables, and braise forty-five minutes.

5. 5

   Take out the birds, remove the bacon, and press them lightly between two dishes.

6. 6

   Melt together the tomato sauce, glaze, and one gill of aspic jelly, and when nearly cold completely mask the quails with it.

7. 7

   Set them on ice, and then dish up on salad mixed with mayonnaise sauce, with chopped aspic arranged round each quail, and a border of the same round the dish.

8. 8

   Garnish with cut cucumber.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 21. The excerpt below is the record exactly as published.

Quails a la Strasbourg. Ingredients. — 6 Quails, X lb- Foie Gras, X pint good Stock, a little sliced Carrot, Onion, and Turnip, Bouquet Garni, i Shalot, X gib Port, I Clove, Salt, and io Peppercorns, I gill Tomato Sauce, I pint Aspic Jelly, 2 tablespoonsful Mayonnaise Sauce, 6 slices Bacon, Glaze

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