Cutlets of Quails à la Chaponay.

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

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

boned quails ↝ Quail, meat only, raw [Poultry Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
veal farce ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
pâté de foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
white of an egg ↝ Egg, white only, raw [Eggs and omelets]
veal or pork caul ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
veal or pork caul ↝ Pork, belly, with skin, raw [Pork Products]
chopped truffle
chopped tongue ↝ Tongue [Liver and organ meats]
lean ham ↝ Ham [Cold cuts and cured meats]

Instructions (12)

Cut boned quails in halves.
Season them with pepper and salt.
Place them in a buttered sauté pan.
Sauté for about three or four minutes.
Put them to press lightly till cold.
Mask them over with a thin layer of veal farce on the top side, smoothing it with a wet warm knife.
Place on the centre of each a little round piece of pâté de foie gras, cut about a quarter of an inch thick.
Press it into the farce.
Brush the quails over with the white of an egg beaten up.
Wrap each neatly in a piece of veal or pork caul.
Brush over again with the egg.
Sprinkle each one with chopped truffle, chopped tongue, or lean ham, and browned.

Original Text

Cutlets of Quails à la Chaponay.
(Côtelettes de Cailles à la Chaponay.)
Cut some boned quails in halves, season them with pepper and salt, and place them in a buttered sauté pan; sauté for about three or four minutes, then put them to press lightly till cold; mask them over with a thin layer of veal farce on the top side, smoothing it with a wet warm knife.
Place on the centre of each a little round piece of pâté de foie gras, cut about a quarter of an inch thick; press it into the farce, and then brush the quails over with the white of an egg beaten up, and wrap each neatly in a piece of veal or pork caul, brush over again with the egg and sprinkle each one with chopped truffle, chopped tongue, or lean ham, and browned

Notes

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