Cailles en Délice

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 (10)
Instructions (11)
  1. Bone the quails.
  2. With a forcing bag and plain pipe, farce them with sieved foie gras.
  3. Tie them into shape again with a band of buttered paper.
  4. Place a slice of slitted bacon over the breast of each bird.
  5. Sprinkle them with a little cooking sherry.
  6. Place them in a well buttered baking tin.
  7. Cook in a moderate oven for fifteen to twenty minutes.
  8. Set them aside to cool.
  9. When perfectly cold, remove the paper and the bacon.
  10. Mask the birds with a rich white chau-froix sauce.
  11. Garnish with blanched and shredded pistachios (or with pignole) and truffles, with some chopped aspic.
Original Text · last edited 4 days ago
Cailles en Délice.—Bone the quails and with a forcing bag and plain pipe farce them with sieved foie gras, then tie them into shape again with a band of buttered paper, place a slice of slitted bacon over the breast of each bird, sprinkle them with a little cooking sherry, place them in a well buttered baking tin, and cook in a moderate oven for fifteen to twenty minutes, then set them aside to cool. When perfectly cold remove the paper and the bacon, and mask the birds with a rich white chau- froix sauce and garnish with blanched and shred pistachios (or with pignole) and truffles, with some chopped aspic.
Notes
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