1044. QUAILS, A LA ROYALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (17)
Instructions (23)
  1. Bone eight quails.
  2. Stuff them with some quenelle force-meat.
  3. Truss them in the usual manner.
  4. Place them in a stewpan with some sliced carrot, an onion, two cloves, and a garnished faggot of parsley.
  5. Moisten with a pint of white broth.
  6. Cover with a round of buttered paper.
  7. Put the lid on.
  8. Set them to braize very gently by the side of a stove-fire for about three-quarters of an hour.
  9. Allow them partially to cool in their own liquor.
  10. Take them out and place them upon a dish in the larder to become cold.
  11. Remove the strings.
  12. Entirely cover the quails with a coating of d'Uxelles sauce (No. 16).
  13. When this has become firmly set by cooling, roll them in bread-crumbs.
  14. Dip them in beaten egg.
  15. Bread-crumb them over again.
  16. When about to send to table, place the quails upon the wire-lining of a frying-pan.
  17. Immerse them in plenty of clean hog's-lard made quite hot for the purpose.
  18. Fry them of a light-brown colour.
  19. Drain and dish them up on a border of quenelle force-meat, previously turned out on the dish.
  20. Fill the centre with a white Toulouse ragout (No. 187).
  21. Place a decorated minion fillet of chicken between each quail.
  22. Pour some Allemande sauce round the base of the entrée.
  23. Serve.
Original Text
1044. QUAILS, A LA ROYALE. Bone eight quails, then stuff them with some quenelle force-meat, and truss them in the usual manner; place them in a stewpan with some sliced carrot, an onion, two cloves, and a garnished faggot of parsley; moisten with a pint of white broth, cover with a round of buttered paper, put the lid on, and set them to braize very gently by the side of a stove-fire for about three-quarters of an hour; then allow them partially to cool in their own liquor, after which they must be taken out and placed upon a dish in the larder to become cold. The strings should then be removed, and the quails entirely covered with a coating of d'Uxelles sauce (No. 16); when this has become firmly set by cooling, roll them in bread-crumbs, afterwards dip them in beaten egg, and bread-crumb them over again. When about to send to table, place the quails upon the wire-lining of a frying-pan and immerse them in plenty of clean hog's-lard made quite hot for the purpose; fry them of a light-brown colour, then drain and dish them up on a border of quenelle force-meat, previously turned out on the dish; fill the centre with a white Toulouse ragout (No. 187); place a decorated minion fillet of chicken between each quail, pour some Allemande sauce round the base of the entrée, and serve.
Notes
—