1046. CUTLETS OF QUAILS, A LA BORDELAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Trim the quails into cutlets in the same way as directed in the foregoing case.
  2. Season them with pepper and salt.
  3. Place them in a saucepan with a little clarified butter.
  4. Fry them over a brisk fire.
  5. As soon as they have acquired a light colour on both sides, pour off all the grease.
  6. Add a spoonful of glaze, and toss them in it over the fire.
  7. Dish them up in a close circle with the legs uppermost.
  8. Fill the centre with scallops of truffles and mushrooms.
  9. Pour some Bordelaise sauce (No. 57) over the cutlets.
  10. Serve.
Original Text
1046. CUTLETS OF QUAILS, A LA BORDELAISE. Trim the quails into cutlets in the same way as directed in the foregoing case, season them with pepper and salt, and place them in a saucepan with a little clarified butter; fry them over a brisk fire, and as soon as they have acquired a light colour on both sides, pour off all the grease, add a spoonful of glaze, and toss them in it over the fire; then dish them up in a close circle with the legs uppermost, fill the centre with scallops of truffles and mushrooms, pour some Bordelaise sauce (No. 57), over the cutlets, and serve.
Notes
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