Quails, Galantine of

Ingredients

• half a dozen quails
• two or three ounces of grated ham
• a little chopped parsley
• minced shallot
• pepper
• salt
• the yolk of an egg
• a slice of cold tongue
• a spoonful of chopped truffle
• a quart of water
• a pound of rice
• clarified butter

Method

1. 1

   Bone the quails and finely mince the livers.

2. 2

   Mix with sweetbread, grated ham, parsley, shallot, pepper, and salt.

3. 3

   Bind with egg yolk.

4. 4

   Spread forcemeat on birds, add tongue and truffle, then roll and tie in a napkin.

5. 5

   Simmer in stock with bones, onion, and seasoning for 45 minutes.

6. 6

   Let cool in liquor, then brush with glaze.

7. 7

   Boil sauce to jelly, clarify if needed.

8. 8

   Cook rice in salted water until tender, press into a mold, and serve quails upright on it with gravy jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1411. The excerpt below is the record exactly as published.

Quails, Galantine of. — Bone half n. dozen quails. This is a delicate and troubloj some process, and if the cook cannot manage it she had better let it be done by the poulterer, llince finely the livers of the 'birds, and mix QUA ( 674 ) QUE with them a minced sweetbread, two or three ounces of grated ham, and a little chopped parsley, minced shallot, and pepper and salt. Bind the forcemeat together with the yolk of an egg. Lay the birds open on the table, skin downwards. Divide the forcemeat equally amongst them, and spread half ©f it upon the birds. Lay upon each a slice of cold tongue, a spoonful of chopped truffle, if this can be had, and afterwards the rest of the force- meat. Roll each bu-d to an oval shape, and tie it in a piece of old napkin. Lay the birds side by side, and put with them the bones and trimmings, a little pepper and salt, an onion stuck with two or three cloves, and either a knuckle of veal or a calf's foot. Cover with nicely-flavoured stock, and let the quails simmer gently for three-quarters of an hour. Take the saucepan from the fire, and let the birds remain in the liquor until they are nearly cold. Drain them, take them out of the napkins, and brush them over with glaze. Boil the sauce quickly to a jelly, and strain it. If it is not quite clear, clarify it with white of egg. Boil a pound of rice in a quart of water slightly salted, until it is quite tender, and the liquid is absorbed. Beat well till it is smooth, then press it into a plain round mould. When it is cold and stiff, turn it upon the centre of a large dish. Brush it over with clarified butter

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