Quails, to Fricassee

Ingredients

• a slice of ham
• a little melted butter
• mushrooms
• good gravy
• a glass of sherry
• two or three eggs
• salt
• pepper
• savory herbs

Method

1. 1

   Toss the quails in a saucepan with melted butter and mushrooms.

2. 2

   Add a slice of beaten ham, salt, pepper, and savory herbs.

3. 3

   Pour in good gravy and a glass of sherry.

4. 4

   Simmer over a slow fire.

5. 5

   When almost done, thicken the ragout with a good cullis or with beaten eggs in a little gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 407. The excerpt below is the record exactly as published.

QUAILS, to Fricassee. Having tossed them up in a saucepan with a little melted butter, and mush- rooms, put in a slice of ham, well beaten, with salt, pepper, doves, and savory herbs ; add good gravy, and a glass of sherry ; simmer over a slow fire : when almost done, thicken the ragout with a good cullis, (i. e. a good broth, strained, gellatined, &c.) or with two or three eggs

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