Braised Quails

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for braising
for the ragout
Instructions (13)
  1. Truss the quails in the usual manner.
  2. Place the quails in a stewpan with thin layers of fat bacon under them.
  3. Add a garnished faggot of parsley in the centre.
  4. Cover the quails with layers of fat bacon.
  5. Moisten with some wine mirepoix (No. 236).
  6. Braise them gently for about three-quarters of an hour.
  7. Prepare a rich Financière ragout (No. 188).
  8. Finish the sauce of the Financière ragout with some of the liquor in which the quails have been braized.
  9. When about to send to table, warm the quails.
  10. Drain and dish them up.
  11. Garnish the centre with the Financière.
  12. Pour some of the sauce round the entrée.
  13. Serve.
Original Text
they must then be trussed in the usual manner, and placed in a stew- pan with thin layers of fat bacon under them, a garnished faggot of parsley in the centre, and covered with layers of fat bacon; moisten with some wine mirepoix (No. 236), and braize them gently for about three-quarters of an hour. Prepare a rich Financière ragout (No. 188), the sauce of which must be finished with some of the liquor in which the quails have been braized. When about to send to table, warm the quails, drain and dish them up, garnish the centre with the Financière, pour some of the sauce round the entrée, and serve.
Notes
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