1049. SCALLOPS OF QUAILS, WITH TRUFFLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (3)
  1. Fillet eight quails; trim each fillet into two scallops, and place the whole of these into a saucepan with some clarified butter; season with a little pepper and salt, and place a round of buttered paper over them.
  2. Use the carcasses to make some extract, or essence with which when done must be clarified, boiled down to glaze, and incorporated with some finished Espagnole sauce (No. 3), and put into a small bain marie.
  3. Simmer the scallops over a moderate fire, and as soon as they are done, pour off all the butter, and add half the sauce with about half a pound of truffles cut into scallops; toss them over the stove-fire for two minutes without allowing them to boil; pile them up in the centre of the dish, pour the remainder of the sauce over them, garnish the entrée with a border of potato croquettes or fleurons, and serve.
Original Text
1049. SCALLOPS OF QUAILS, WITH TRUFFLES. Fillet eight quails; trim each fillet into two scallops, and place the whole of these into a saucepan with some clarified butter; season with a little pepper and salt, and place a round of buttered paper over them. Use the carcasses to make some extract, or essence with which when done must be clarified, boiled down to glaze, and incorporated with some finished Espagnole sauce (No. 3), and put into a small bain marie. Simmer the scallops over a moderate fire, and as soon as they are done, pour off all the butter, and add half the sauce with about half a pound of truffles cut into scallops; toss them over the stove-fire for two minutes without allowing them to boil; pile them up in the centre of the dish, pour the remainder of the sauce over them, garnish the entrée with a border of potato croquettes or fleurons, and serve.
Notes
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