VOL AU VENTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (16)
for braizing quails
for filling the pie
for decoration
for sauce
Instructions (20)
  1. Line a small fricandeau pan with thin layers of fat bacon.
  2. Place a garnished faggot of parsley in the centre.
  3. Cover with more layers of fat bacon.
  4. Moisten with a vine mirepoix (No. 238).
  5. Cover with buttered paper.
  6. Put the lid on the pan and braize very gently on a stove-fire or in the oven for about three-quarters of an hour.
  7. As soon as the quails are done, drain them on a dish and set them to cool.
  8. Trim the quails neatly.
  9. Line the inside of the pie with some of the remainder of the farci of fat livers, to within an inch of the top.
  10. Place the quails in it in circular order, with the breasts uppermost.
  11. Add a thin layer of force-meat between each quail.
  12. Cover the whole with thin layers of fat bacon.
  13. Place a double round of well-buttered paper on the top.
  14. Set the pie in the oven to bake for about an hour.
  15. When done, remove the bacon and drain off all the grease carefully.
  16. Place a decorated small fillet of fowl between each quail.
  17. Place a large white button-mushroom on the breast of each quail.
  18. Place a border of large white cocks'-combs around the edge.
  19. Place a larded heart sweetbread in the centre.
  20. Sauce sparingly with a bright Financière (No. 8) mixed with some reduced extract of quails made from the bones.
Original Text
VOL AU VENTS. quaile in a small fricandeau pan which has been previously lined with thin layers of fat bacon; in the centre place a garnished faggot of parsley; cover the whole with more layers of fat bacon, moisten with a vine mirepoix (No. 238), and having put a buttered paper over all, set the lid on the pan and place it on a stove-fire, or in the oven, to braize very gently for about three-quarters of an hour. As soon as the quails are done, drain them on a dish, set them to cool, and trim them neatly. Next, line the inside of the pie with some of the remainder of the farci of fat livers, to within an inch of the top, place the quails in it in circular order, with the breasts uppermost; add a thin layer of the force-meat between each; cover the whole with thin layers of fat bacon, place a double round of paper well-buttered on the top, and then set the pie in the oven to bake; this will take about an hour. When done, remove the bacon, drain off all the grease care- fully, place a decorated small fillet of fowl in between each quail, and on the breast of each a large white button-mushroom, round the edge a border of large white cocks'-combs, and in the centre a larded heart sweetbread; sauce sparingly with a bright Financière (No. 8) mixed with some reduced extract of quails made from the bones. Note.—Observe, that the raised pie for this purpose, must be only half baked previously to filling it with the quails; as it has to undergo another baking. This remark refers also to the two succeeding cases.
Notes
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