1041. QUAILS, WITH STEWED PEAS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Quail preparation
Stewed peas preparation
Garnish
Instructions (9)
  1. Truss eight quails in the same manner as chickens are trussed for boiling.
  2. Put them into a stewpan with half a pound of streaky bacon, and a garnished faggot of parsley in the centre.
  3. Cover them with thin layers of fat bacon.
  4. Moisten with some wine mirepoix (No. 236) and braize the quails gently for about three-quarters of an hour.
  5. Prepare about a pint of stewed peas, and finish them with a little of the mirepoix reduced to a glaze.
  6. Dish up the quails in a circle with their breasts placed outwards.
  7. Fill the centre with the stewed peas.
  8. Place a scallop of streaky bacon in between each quail.
  9. Pour some Espagnole sauce, finished with some of the mirepoix, round and over the entrée, and serve.
Original Text
1041. QUAILS, WITH STEWED PEAS. TRUSS eight quails in the same manner as chickens are trussed for boiling, put them into a stewpan with half a pound of streaky bacon, and a garnished faggot of parsley in the centre, cover them with thin layers of fat bacon, moisten with some wine mirepoix (No. 236) and braize the quails gently for about three-quarters of an hour. Prepare about a pint of stewed peas, and finish them with a little of the mirepoix reduced to a glaze; dish up the quails in a circle with their breasts placed outwards, fill the centre with the stewed peas, place a scallop of streaky bacon in between each quail, pour some Espagnole sauce, finished with some of the mirepoix, round and over the entrée, and serve.
Notes
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