Frenchdinner
Roast Quail
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 53. The excerpt below is the record exactly as published.
Roast Quail. Prepare eight quails for roasting, with a piece of thin pork on top and a claret-glass of consomme (Art. 1) in the pan. Fifteen minutes on a good fire will be sufficient to roast them. Boil the liquid in your pan for a moment, strain it, put it in a dish with your quails, under each of which you have placed a piece of toast, and serve garnished with water-cresses
Cook this with the app: pantry check, scaling, and the assistant.