Quails, Boned
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.
Quails, Boned. — Bone without breaking the skin. Draw the legs and wings inside, and fill with chicken quenelle and ham forcemeat, to which chopped truffles have been added. Poach in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.