Quails for Chaufroix Dishes

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
For the quenelle mixture
For masking and glazing
Instructions (4)
  1. Stuff quails with a delicate quenelle mixture of chicken and pâté de foie gras flavoured with truffles.
  2. When cold, cut each quail into slices about 1 inch thick.
  3. Mask each slice with a delicate brown chaufroix sauce.
  4. Finally, glaze with a little of the savoury jelly previously mentioned.
Original Text · last edited 4 days ago
Quails can be used for chaufroix dishes in a variety of ways; for instance, if stuffed with a delicate quenelle mixture of chicken and pâté de foie gras flavoured with truffles, they may when cold be cut into slices about 1in thick, each of these slices being then masked with a delicate brown chaufroix sauce and finally glazed with a little of the savoury jelly previously mentioned. Manifestly this dish may be varied almost indefinitely according to the garniture; for instance:
Notes
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