Escalopes of Quails à la Comte de Paris

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (21)

for the escalopes

boned quails ↝ Quail, meat only, raw [Poultry Products]
farce prepared as below
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sherry or mushroom liquor
sherry or mushroom liquor ↝ Mushrooms, oyster, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
chaudfroid sauce in two colours, white and brown ↝ Sauce, NFS [Dips, gravies, other sauces]
aspic

for the artichoke bottoms

artichoke bottom ↝ Artichoke [Other vegetables and combinations]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
chopped tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
chopped eschalot
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

for garnish

little square fancy paper cases
finely chopped aspic jelly
plovers’ eggs cut in quarters ↝ Egg, whole, raw [Eggs and omelets]
truffles
dish-paper or napkin

Instructions (13)

Take boned quails for this dish, and farce them with a farce prepared as below
fasten the birds in bands of buttered paper
put them in a buttered pan with enough sherry or mushroom liquor to keep them moist
cook in the oven for about fifteen minutes, with a buttered paper over, keeping them well basted
when cooked remove the papers and put to cool
when cold cut them in slices about a quarter of an inch thick
mask these over with chaudfroid sauce in two colours, white and brown, each slice being half covered with each colour
lightly mask over with aspic, leave till set, and trim them
dish each up on an artichoke bottom that has been seasoned with salad oil, tarragon vinegar, and chopped tarragon and chervil, and a very little chopped eschalot and mignonette pepper
place them in little square fancy paper cases
garnish with finely chopped aspic jelly by means of a pipe and bag, round the top of the cases, and at the corners with plovers’ eggs cut in quarters or truffles if the eggs are not in season
dish on a dish-paper or napkin
serve for an entrée for dinner or for a second course dish in place of hot game, or for a luncheon or supper dish

Original Text

Escalopes of Quails à la Comte de Paris.
(Escalopes de Cailles à la Comte de Paris.)
Take boned quails for this dish, and farce them with a farce prepared as below; fasten the birds in bands of buttered paper, then put them in a buttered pan with enough sherry or mushroom liquor to keep them moist, and cook in the oven for about fifteen minutes, with a buttered paper over, keeping them well basted; when cooked remove the papers and put to cool, and when cold cut them in slices about a quarter of an inch thick, and then mask these over with chaudfroid sauce in two colours, white and brown, each slice being half covered with each colour. Then lightly mask over with aspic, leave till set, and trim them and dish each up on an artichoke bottom that has been seasoned with salad oil, tarragon vinegar, and chopped tarragon and chervil, and a very little chopped eschalot and mignonette pepper; place them in little square fancy paper cases, and garnish with finely chopped aspic jelly by means of a pipe and bag, round the top of the cases, and at the corners with plovers’ eggs cut in quarters or truffles if the eggs are not in season; dish on a dish-paper or napkin, and serve for an entrée for dinner or for a second course dish in place of hot game, or for a luncheon or supper dish.

Notes

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