Quails en Caisse

Ingredients

• six quails
• two carrots
• one onion
• one shalot
• a bayleaf
• a small piece of lean ham
• a small piece of parsley
• pepper to taste
• salt to taste
• an ounce of butter
• forcemeat of the quails' livers, calf's liver, and bacon
• a couple of shalots
• flour rolled in butter
• gravy

Method

1. 1

   Bone and halve the quails.

2. 2

   Stew bones and trimmings in stock with carrots, onion, shalot, bay leaf, ham, parsley, pepper, and salt.

3. 3

   Reduce and strain.

4. 4

   Make forcemeat of quails' livers, calf's liver, and bacon with shalots and butter.

5. 5

   Stuff half quails with forcemeat, place in oiled paper cases, cover with bacon, and bake for twelve minutes.

6. 6

   Remove bacon, pour over thickened gravy, and garnish with minced parsley.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 27. The excerpt below is the record exactly as published.

salt to taste. Stew them for twenty minutes over a very slow fire. Drain them well, make a puree of peas in which a tablespoonful of aspic jelly has been mixed. Mask each quail with the puree, dish them in a crown shape with little rolls of bacon in front of each, have a few truffles or mushrooms cooked and placed in the centre, and pour over the quails a rich brown sauce. POULTRY A LA MODE. 59 Quails en Caisse. Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Put these into a saute-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter

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