Salmis of Quails

Ingredients

• eight nice quails
• a roll of boiled bacon
• some butter
• half a glass of Madeira
• a tea-spoonful of red currant jelly
• a dash of chilli vinegar
• some finely minced mushrooms

Method

1. 1

   Clean quails, stuff with bacon, and sew up.

2. 2

   Fry in butter until colored, then stew in gravy until done.

3. 3

   Thicken gravy with butter and flour, add Madeira, pounded livers, jelly, vinegar, and mushrooms.

4. 4

   Heat quails in sauce and serve hot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 213. The excerpt below is the record exactly as published.

eight nice quails, clean the birds carefully, put a roll of boiled bacon inside each Salmis of quails. i • i j xi • t rv bird and sew up their vents. Iruss the birds as for roasting. Melt some butter in a frying- pan, and give the quails a tui^n or two therein till they colour nicely. Next put them in a stew-pan, cover them with a rich gravy, and stew them till they are done. Lift them out, thicken the gravy with butter and flour, colour it with caramel, add half a glass of Madeira, the livers of the birds pounded, a tea-spoonful of red currant jelly, a dash of chilli vinegar, and some finely minced mushrooms

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