Quails à la Monte Carlo

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 (4)

for the quails

boned birds ↝ Quail, meat only, raw [Poultry Products]
veal or rabbit farce ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
truffle

for cooking

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Take boned birds for this dish, and farce them by means of a forcing bag and pipe with veal or rabbit farce
make a well in the centre of the farce with the finger wetted with hot water, place a piece of truffle inside each well, and then close it up
arrange the birds in a good shape in a band of buttered paper
put into the oven on a well buttered sauté pan and cook for fifteen to eighteen minutes, keeping well basted

Original Text

Quails à la Monte Carlo.
(Cailles à la Monte Carlo.)
Take boned birds for this dish, and farce them by means of a forcing bag and pipe with veal or rabbit farce, make a well in the centre of the farce with the finger wetted with hot water, place a piece of truffle inside each well, and then close it up and arrange the birds in a good shape in a band of buttered paper; then put into the oven on a well buttered sauté pan and cook for fifteen to eighteen minutes, keeping well basted

Notes

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