Quails en Papillotes

Ingredients

• 6 small quails
• 2 small onions
• 1 carrot
• celery
• 2 fresh mushrooms
• 2 oz. butter
• 1^ oz. meat glaze
• ^ lb. feuilletage or rough puff -paste
• a little sauce Madere
• seasoning

Method

1. 1

   Prepare the quails by plucking and singeing.

2. 2

   Bone the breasts and finely shred the onions, carrots, celery, and mushrooms.

3. 3

   Fry in butter until light brown, season, moisten with meat glaze, and cool.

4. 4

   Shape into balls and stuff each quail.

5. 5

   Wrap in puff-paste, brush with egg-yolk, and bake for about half an hour.

6. 6

   Serve with sauce Madere.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 309. The excerpt below is the record exactly as published.

6 small quails, 2 small onions, 1 carrot, celery, 2 fresh mushrooms, 2 oz. butter, 1^ oz. meat glaze, ^ lb. feuilletage or rough puff -paste, a little sauce Madbre (No. 237 a), seasoning

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