797. CROUSTADE OF BREAD, GARNISHED WITH QUAILS AU GRATIN, A LA BOURGUIGNOTTE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
croustade
lining the croustade
filling for quails
quails
garnish for quails
decoration for quails
between quails
Bourguignotte ragout
extract for ragout
Instructions (18)
  1. Cut a croustade in the form of a cup, not more than five inches high, with eight bold fluted scollops at the upper part, tapering towards the foot.
  2. Fry the croustade.
  3. Remove the inner crumb.
  4. Line the cavity with a well-seasoned farce of fat livers (No. 249), leaving room for the quails.
  5. Bone and fill each quail with some of the farce.
  6. Truss and partially braize the quails.
  7. Garnish the quails neatly round with some of the farce.
  8. Cover the quails with thin layers of fat bacon.
  9. Secure a thick band of buttered paper, with string, round the croustade to prevent it from acquiring too much color in the oven.
  10. Set the croustade in a moderately-heated oven to bake about an hour before dinner-time.
  11. Just before serving, remove the paper and bacon.
  12. Absorb all grease with the corner of a clean napkin.
  13. Place the croustade carefully on its dish.
  14. Place a very small, circular, contised fillet of fowl on the breast of each quail.
  15. Decorate the fillets with black truffles.
  16. Simmer the decorated fillets in a buttered sautapan, covered with thin layers of bacon, to keep them white.
  17. Place a large white cocks'-comb between each quail.
  18. Fill the centre with a Bourguignotte ragout (No. 185) finished with extract made from the quail carcasses, reduced to glaze.
Original Text
797. CROUSTADE OF BREAD, GARNISHED WITH QUAILS AU GRATIN, A LA BOURGUIGNOTTE. If a croustade be cut in the form of a cup, not more than five inches high, the carving of which must present eight bold fluted scollops at the upper part, and be brought to a tapering point towards the foot, as represented in one of the foregoing illustrations. When the croustade has been fried, the inner crumb must be removed, and the cavity lined with a well-seasoned farce of fat livers (No. 249), pre- viously prepared for the purpose, leaving sufficient room for the insertion, in each of the scolloped flutes, of a quail that has been boned and filled with some of the farce, then trussed and partially braized; these must then be neatly garnished round with some of the farce, covered over with thin layers of fat bacon, and a thick band of buttered paper, secured with string, round the croustade, to prevent it from acquiring more colour while in the oven. About an hour before dinner- time set the croustade in a moderately-heated oven to be baked. Just before sending it to table, remove the paper and bacon, absorb all the grease with the corner of a clean napkin, and place it carefully on its dish. On the breast of each quail place a very small fillet of fowl of circular form, contised or decorated with black truffles, and then sim- mered in a buttered sautapan, covered with thin layers of bacon, to keep them white; between each quail place a large white cocks'-comb, fill the centre with a Bourguignotte ragout (No. 185) finished with the addition of some extract made from the carcasses of the quails, reduced to glaze, and serve.
Notes
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