1047. FILLETS OF QUAILS, A LA TALLEYRAND

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (18)
  1. Fillet eight quails, and with the carcasses make some essence (No. 218).
  2. Trim the fillets, and prick a small bone (preserved from the legs) into them, to imitate cutlets.
  3. Place the fillets in a saucepan with some clarified butter.
  4. Prepare sixteen fried croûtons of bread cut in the shape and size of the fillets.
  5. Fill these croûtons with some farce made from the quails' livers.
  6. Prepare some scallops of fat livers, truffles, and mushrooms.
  7. Put the scallops, truffles, and mushrooms into a small stewpan with a little Allemande sauce (No. 7).
  8. Finish some Suprême sauce (No. 38) by incorporating therein the reduced essence of quails.
  9. Keep the Suprême sauce in a small bain-marie.
  10. Just before sending to table, simmer the fillets over a moderate stove-fire.
  11. When done, pour off all the grease.
  12. Add a little of the Suprême sauce to the fillets.
  13. Toss the fillets in the sauce.
  14. Dish them up as follows: First, place eight of the croûtons (previously warmed in the oven) at the bottom of the dish, so that the points meet in the centre.
  15. Then place a fillet upon each of these.
  16. Repeat with the croûtons, and then place the last row of fillets.
  17. Fill the centre with the scallops.
  18. Pour the Suprême sauce over the fillets, and serve.
Original Text
1047. FILLETS OF QUAILS, A LA TALLEYRAND. Fillet eight quails, and with the carcasses make some essence (No. 218); trim the fillets, and prick a small bone (preserved from the legs) into them, to imitate cutlets; then place them in a saucepan with some clarified butter. Prepare sixteen fried croûtons of bread cut in the shape and size of the fillets, and fill these with some farce made from the quails' livers; prepare also some scallops of fat livers, truffles, and mushrooms, and put them into a small stewpan with a little Alle- mande sauce (No. 7); finish some Suprême sauce (No. 38) by incorpo- rating therein the reduced essence of quails, and keep it in a small bain-marie. Just before sending to table, simmer the fillets over a moderate stove-fire, and when done, pour off all the grease, add a little of the Suprême sauce, toss the fillets in it, and dish them up as follows:— First, place eight of the croûtons (previously warmed in the oven) at the bottom of the dish, so that the points meet in the centre; then place a fillet upon each of these, after which repeat the croûtons, and then place the last row of fillets; fill the centre with the scallops, pour the Suprême sauce over the fillets, and serve.
Notes
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