Timbale de Cailles Alexandra
From A guide to modern cookery, 1909
Serves 2
The shell of paste serves to hold in the quails and their garnish, and ought not to be eaten.
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 345. The excerpt below is the record exactly as published.
TIMBALE DE CAILLES ALEXANDRA Coat a well-buttered timbale mould with patty paste, and line it with slices of bacon so as to completely cover the paste. The slices of bacon in this case are there to prevent the mois- tening of the timbale from reaching the paste. Insert a piece of foie gras into each quail; stiffen them in butter, and set them against the sides of the timbale in successive tiers. Completely garnish the middle with small, peeled truffles; add one-quarter pint of excellent stock with Madeira (per six quails), and a few bits of bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.