Roast Quails
From A guide to modern cookery, 1909
Serves 1
Serve the gravy separately.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 353. The excerpt below is the record exactly as published.
buttered vine-leaf and a thin slice of bacon, and roast them before a fierce fire for ten or twelve minutes
Cook this with the app: pantry check, scaling, and the assistant.