Quails au Gratin
From The spirit of cookery, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 320. The excerpt below is the record exactly as published.
cails au Gratin comes from Beauvilliers. The birds are boned and stuffed with a farce au gratin, bedded on and imbedded in farce, and baked on a silver dish. Quails loith Truffles, or a la Financihre, are also to be boned, stuffed, and braised, or twice egged, crumbed, and fried, garnished with Toulouse ragoAt and qtienelle force- meat. The breasts or fillets admit of all the preparation given for fowl and pheasant. Other braised forms some- times produced in the French kitchen are grotesque ragorlts, such as Cailles a I’Anglaise, in which eight quails
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Cook this with the app: pantry check, scaling, and the assistant.