Quails in Cases
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 41. The excerpt below is the record exactly as published.
Quails in Cases Take as many paper cases as there are birds, oil them, and put them into the oven for a few minutes to dry them. Put a table-spoonful of Perigord sauce into each case, place a quail in each
Cook this with the app: pantry check, scaling, and the assistant.