1042. QUAILS, A LA PERIGUEUX.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Yield
8.0 quails
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Draw eight fine fat quails, taking care not to tear the pouch, or skin of the throat.
  2. Fill each with some truffles cut into very small olives, and prepared as for stuffing fowls, &c. à la Périgueux (No. 660).
  3. Truss them in the same manner as fowls for boiling.
  4. Cover the bottom of a stewpan with thin layers of bacon, and place the quails thereon.
  5. Put a garnished faggot of parsley, and a clove of garlick in the centre.
  6. Cover them with layers of bacon, and moisten with some wine mirepoix (No. 236).
  7. Braise them gently for about three-quarters of an hour.
  8. When done, dish them up with their backs resting upright against a small ornamental croûton de fried bread previously fastened on the centre of the dish.
  9. Place a large white cock's-comb between each quail, and some double cocks'-combs in the centre, with a large truffle to crown the whole.
  10. Pour some Périgueux sauce (No. 23), over the entrée, and serve.
Original Text
1042. QUAILS, A LA PERIGUEUX. DRAW eight fine fat quails, taking care not to tear the pouch, or skin of the throat; fill each with some truffles cut into very small olives, and prepared as for stuffing fowls, &c. à la Périgueux (No. 660); then truss them in the same manner as fowls for boiling. Next, cover the bottom of a stewpan with thin layers of bacon, and place the quails thereon; put a garnished faggot of parsley, and a clove of garlick in the centre, cover them with layers of bacon, and moisten with some wine mirepoix (No. 236); braize them gently for about three-quarters of an hour, and when done, dish them up with their backs resting upright against a small ornamental croûton de fried bread previously fastened on the centre of the dish; place a large white cock's-comb between each quail, and some double cocks'-combs in the centre, with a large truffle to crown the whole; pour some Périgueux sauce (No. 23), over the entrée, and serve.
Notes
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