Quail à la Gastronome

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 12 min Total: 12 min
Yield: 1.0 bird
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

stuffing

the trail from the quail, chop it fine ↝ Quail, meat only, raw [Poultry Products]
about its bulk of finely chopped fat bacon
one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together
one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together ↝ Thyme, fresh [Spices and Herbs]
one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together ↝ Parsley, raw [Not included in a food category]
one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful of breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for roasting/baking

bone and stuff the bird ↝ Quail, meat only, raw [Poultry Products]
place a piece of fat, thinly cut bacon, on the breast
basting it with a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
Place a piece of toast under the bird

sauce

put the gravy from it into a wineglass ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (7)

Take the trail from the quail, chop it fine, and mix it with about its bulk of finely chopped fat bacon, and one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together, season with a little pepper and salt, and a dessertspoonful of breadcrumbs.
Bone and stuff the bird with this mixture, and sew it up.
Place a piece of fat, thinly cut bacon, on the breast.
Roast or bake for about twelve minutes.
Baste it with a little fresh butter during cooking.
Place a piece of toast under the bird to catch the gravy dropping from it.
When the bird is cooked, put the gravy from it into a wineglass.

Original Text

Quail à la Gastronome.
(Caille à la Gastronome.)
Take the trail from the quail, chop it fine, and mix it with about its bulk of finely chopped fat bacon, and one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine together, season with a little pepper and salt, and a dessertspoonful of breadcrumbs, bone and stuff the bird with this, and sew it up; place a piece of fat, thinly cut bacon, on the breast, and roast or bake for about twelve minutes; basting it with a little fresh butter. Place a piece of toast under the bird to catch the gravy dropping from it. When the bird is cooked, put the gravy from it into a wineglass

Notes

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