Quails en Casserole

Ingredients

• Take six quails
• one gill milk
• two oz. butter
• handful of breadcrumbs
• salt, pepper
• nutmeg
• two yolks of eggs
• parsley
• shallot
• three to four chicken livers
• about six slices of bacon
• one gill demi-glace or Madere sauce

Method

1. 1

   Prepare quails for stuffing.

2. 2

   Boil milk with butter, bay-leaf, salt, pepper, and nutmeg.

3. 3

   Stir in breadcrumbs and simmer.

4. 4

   Mix in egg yolks and sauté chicken livers with shallot.

5. 5

   Stuff quails with mixture, wrap in bacon, and cook in a casserole for half an hour.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.

Quails en Casserole. Take six quails, one gill milk, two oz. butter, handful of breadcrumbs, salt, pepper, nutmeg, two yolks of eggs, parsley, shallot, three to tour chicken livers, about six slices of bacon, one gill demi-glace or Madere sauce

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