759. PATE-CHAUD OF QUAILS, A LA FINANCIERE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. bone these by making an incision in that part of the back nearest the crop, through which all the bones, &c. must be drawn out, so as to give them as much as possible the appearance of being whole.
  2. fill each quail with some farci of fat livers (No. 249), and truss them with their legs turned back to be careful that the crop is securely fastened in order to prevent the stuffing from escaping—a large worsted needle and very fine twine must be used for the purpose.
  3. place the
Original Text
759. PATE-CHAUD OF QUAILS, A LA FINANCIERE. FOR a small entrée, eight fine fat quails will suffice; bone these by making an incision in that part of the back nearest the crop, through which all the bones, &c. must be drawn out, so as to give them as much as possible the appearance of being whole. Next, fill each quail with some farci of fat livers (No. 249), and truss them with their legs turned back to be careful that the crop is securely fastened in order to prevent the stuffing from escaping—a large worsted needle and very fine twine must be used for the purpose. Then, place the
Notes
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