Souffle of Quails
From The Dudley book of cookery and household recipes, 1909
Serve hot.
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 24. The excerpt below is the record exactly as published.
SOUFFLE OF QUAILS POACH some fat quails for one minute. Make a rich brown sauce with essence of quail bones, truffles, and a little onion. Line a silver bowl or deep dish with chicken forcemeat
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