Quails and Green Peas

Ingredients

• the quails
• a slice of veal
• a slice of ham
• carrots
• onions
• a bouquet garni
• rashers of bacon
• buttered paper
• hot coals
• green peas

Method

1. 1

   Cook quails in a stewpan with veal, ham, carrots, onions, and bouquet garni.

2. 2

   Cover with bacon and buttered paper, place hot coals on the lid.

3. 3

   When done, serve quails with green peas cooked in butter in the center.

Nutrition per serving

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.

Quails and Green Peas. Cook the quails in a stewpan with a slice of veal and a slice of ham, carrots, onions, and a bou- quet garni ; cover with rashers of bacon and but- tered paper ; place hot coals on the lid, and, when done, dish up the quails with green peas in the centre which have been cooked in butter. Boudins of Rabbit a la Reine. Cut the meat from a young very fine rabbit, which put into some reduced Bechamel sauce. When cold, roll it into large boudins the shape of sausages, egg and breadcrumb, and fry. Serve under them veloute sauce. Boiled Rabbit a la Maintenon. Cut a young rabbit into neat joints, and put them in a stewpan with enough white stock just to cover them ; add a bouquet garni, a stick of celery, a shalot, an onion, a few peppercorns, a carrot, and six mushrooms. Let all simmer slowly for half an hour, or it might be a little longer, then take them up and drain them ; then cut as many pieces of white foolscap paper as there are pieces of rabbit, butter them, sprinkle the pieces of rabbit, and lay on each a little piece of fat bacon, then roll them in the paper and broil over a fire till the bacon has had time to cook. Serve in the papers. Thicken the gravy in the usual way, and serve it in a tureen. POULTRY A LA MODE. 6i Galantine of Rabbit. Take a couple of young rabbits, bone, and lay them on a linen cloth ; lay over them a good meat stuffing seasoned to taste, putting over this stuffing, which should be laid on about the thick- ness of a crown, first a layer of ham cut in slices, and then a layer of hard eggs. Cover these layers with a little forcemeat, roll up the meat, taking care not to displace the layers, and cover it with thin slices of fat bacon, wrapping the whole in a cloth ; wind some packthread round it and let it boil three hours in stock, adding salt and coarse pepper, some roots and onions, a large bunch of parsley, shalots, a clove of garlic, cloves, thyme, bayleaves, and basil. Allow this to cool, take off the cloth, and serve cold. Gibelotte de Lapin. Cut a rabbit into pieces. Saute it in two ounces of butter, add an onion, two shalots, and a pint of poivrade sauce ; put it in the oven for one hour, being careful not to burn it. Small pieces of cauliflower and croutons of fried bread should garnish this dish. Fillets of Rabbit with Cucumber Sauce. Cut two cucumbers into thin slices and soak them in vinegar, with pepper, salt, and a bayleaf, for two hours, then half roast the rabbit, take the skin off, and fillet it. Make a sauce of white stock, and put the pieces of rabbit into it with the cucumber until it is quite done. Arrange the pieces of rabbit 62 DRESSED GAME AND in a circle, put the cucumber in the middle, and pour the sauce over the fillets. Fried sippets should garnish this dish. Fricandeau of Rabbit. Take the fleshy portion of a good-sized rabbit, lard the flesh and lay it in a deep baking dish, cover it with some highly flavoured stock. Place a piece of buttered paper

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