328. BISQUE OF QUAILS A LA PRINCE ALBERT

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

force-meat quenelle

six quails, half of which must be made into force-meat quenelle ↝ Quail, meat only, raw [Poultry Products]

simmered fillets

remainder of the fillets to be lightly simmered in fresh butter, seasoned with a little salt, and eventually cut into scallops.
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Fillet six quails.
Make half of the quails into force-meat quenelle and keep in a cool place until wanted for use.
Reserve the remainder of the fillets to be lightly simmered in fresh butter.
Season the reserved fillets with a little salt.
Eventually cut the reserved fillets into scallops.

Original Text

328. BISQUE OF QUAILS A LA PRINCE ALBERT.
FILLET six quails, half of which must be made into force-meat
quenelle, and kept in a cool place until wanted for use; reserve the
remainder of the fillets to be lightly simmered in fresh butter,
seasoned with a little salt, and eventually cut into scallops.

Notes

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