Quails with Truffles
From The spirit of cookery, 1895
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 320. The excerpt below is the record exactly as published.
Quails loith Truffles, or a la Financihre, are also to be boned, stuffed, and braised, or twice egged, crumbed, and fried, garnished with Toulouse ragoAt and qtienelle force- meat. The breasts or fillets admit of all the preparation given for fowl and pheasant. Other braised forms some- times produced in the French kitchen are grotesque ragorlts, such as Cailles a I’Anglaise, in which eight quails
Cook this with the app: pantry check, scaling, and the assistant.