Stuffed Boned Quail with Pate de Foie Gras, a la Octavious

Ingredients

• quail
• one cup of pate de foie gras
• one cup chicken mousse
• flavor with sherry
• pepper
• salt
• thin slices of bacon
• some butter
• water

Method

1. 1

   Pick, singe, draw, and wash the quails.

2. 2

   Split in the back, remove bones, stuff, and tie.

3. 3

   Roast in a pan with bacon, butter, sherry, and water for 18-25 minutes.

4. 4

   Glaze and serve with bordelaise sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 348. The excerpt below is the record exactly as published.

Stuffed Boned Quail with Pate de Foie Gras, a la Octavious Cailles desossees et farcies de Pate de Foie gras, a la Octavious Pick, singe, draw, and wash the quails well; split in the back and remove the bones — breast bone, second joints, leaving part of the wing and leg bone in — and stuff; tie legs together with a string THE SWEDISH, FRENCH, and fasten wings close to the body; put in a pan with thin slices of bacon over the breast, some butter, sherry, and water, and roast in oven from eighteen to twenty-five minutes (if the birds are close together in the pan it takes a few minutes longer for them to roast). When done, glaze with a brown glaze, dish up in a circular style on a platter, with watercress in the centre with roses made from radishes, and with a brown bordelaise (made from the pan) around. Serve with the salad. Stuffing. To six quails take one cup of pate de foie gras, press it through a fine sieve, add one cup chicken mousse, flavor with sherry, pepper, and salt

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