1045. CUTLETS OF QUAILS, A LA MARECHALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Split the quails into halves, remove the breast, pinion, and part of the back-bones, leaving the leg entire, which must be passed through the skin of the thigh to give them the appearance of cutlets
  2. Flatten them lightly with a small bat, season with pepper and salt
  3. Mask them over with a thin coating of Allemande sauce (No. 7)
  4. Bread-crumb them twice upon this; once after being dipped in beaten egg, and then in clarified butter
  5. Pat them into shape with the blade of a knife
  6. Place them in neat order in a saucepan with some clarified butter
  7. Fry the cutlets of a light colour over a rather brisk fire
  8. When done, drain and glaze them lightly, and dish them up in the same way as other cutlets
  9. Fill the centre with either a Macédoine of vegetables (No. 142), or scallops of cucumbers, stewed peas, asparagus-beans, or a purée of artichokes
  10. Pour some half-glaze, or a little Suprême sauce, round the entrée, and serve
Original Text
1045. CUTLETS OF QUAILS, A LA MARECHALE. Split the quails into halves, remove the breast, pinion, and part of the back-bones, leaving the leg entire, which must be passed through the skin of the thigh to give them the appearance of cutlets; flatten them lightly with a small bat, season with pepper and salt, then mask them over with a thin coating of Allemande sauce (No. 7), and bread-crumb them twice upon this; once after being dipped in beaten egg, and then in clarified butter: pat them into shape with the blade of a knife, and place them in neat order in a saucepan with some clarified butter. Fry the cutlets of a light colour over a rather brisk fire; when done, drain and glaze them lightly, and dish them up in the same way as other cutlets; fill the centre with either a Macédoine of vegetables (No. 142), or scallops of cucumbers, stewed peas, asparagus-beans, or a purée of artichokes; pour some half-glaze, or a little Suprême sauce, round the entrée, and serve.
Notes
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