Quails in Pastry
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 309. The excerpt below is the record exactly as published.
Quails in Pastry). — -Bone four quails, stuff them with liver farce (No. 406), and braise them in a mirepoix with a little rich and well flavoured stock. Take up, let c6ol, and cut each bird in two. In boning the quails do not remove the legs, which latter should have the feet left on. Have some good B B 870 THE NEW CENTURY COOKERY BOOK puff-paste, roll each half of quail in a round piece of paste ; arrange this so as to leave the foot out, brush over with egg, and bake in a fairly hot oven a nice golden brown. Place a little white paper frill upon the foot of each quail, dish up, garnish with fried parsley
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Cook this with the app: pantry check, scaling, and the assistant.