304. SOUP. A LA FABERT.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (3)
  1. Draw, singe, and cut the quails into quarters—making two fillets with the pinions left on as for a fricassée, and bone the legs—leaving only sufficient length of the thigh-bone to give it the shape of a cutlet—rolling the skin round so as to give it a cushion-like appearance.
  2. Place these in a stewpan, the bottom of which has been covered with thin layers of fat bacon; take care to preserve the shape of the members, and braize them in a light wine mirepoix (No. 236).
  3. Having thus prepared the quails, when done, drain and trim them and afterwards place them in the soup-tureen, together with their own stock, which when freed from every particle of fat must then be clarified, and also a proportionate quantity of printemps vegetables—prepared as for the soup bearing that name; and then over these, pour a purée of green-peas nearly boiling, and send to table.
Original Text
304. SOUP. A LA FABERT. TAKE six quails, draw, singe, and cut them into quarters—making two fillets with the pinions left on as for a fricassée, and bone the legs—leaving only sufficient length of the thigh-bone to give it the shape of a cutlet—rolling the skin round so as to give it a cushion-like appearance. Place these in a stewpan, the bottom of which has been covered with thin layers of fat bacon; take care to preserve the shape of the members, and braize them in a light wine mirepoix (No. 236). Having thus prepared the quails, when done, drain and trim them and afterwards place them in the soup-tureen, together with their own stock, which when freed from every particle of fat must then be clarified, and also a proportionate quantity of printemps vegetables—prepared as for the soup bearing that name; and then over these, pour a purée of green-peas nearly boiling, and send to table.
Notes
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