1048. FILLETS OF QUAILS, A LA PARISIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (1)
Instructions (1)
  1. Prepare the fillets and the croûtons as directed in the foregoing case, and finish and dish them up in the same way; fill the centre of the entrée with a Parisian ragout (No. 203), pour some of the sauce over the fillets, and serve.
Original Text
1048. FILLETS OF QUAILS, A LA PARISIENNE. Prepare the fillets and the croûtons as directed in the foregoing case, and finish and dish them up in the same way; fill the centre of the entrée with a Parisian ragout (No. 203), pour some of the sauce over the fillets, and serve.
Notes
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