Chaufroix de Mauviettes

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 (11)
Instructions (6)
  1. Bone, stuff, and cook the birds (mauviettes) in exactly the same way as the quails described above.
  2. Mask the cooked birds with any rich brown sauce to taste, such as espagnole or Périgeux, stiffened with isinglass or best gelatine.
  3. Glaze the birds, if necessary, with a stiff savoury (not aspic) jelly.
  4. Serve the birds either on a bed of chopped aspic or in paper cases similarly garnished.
  5. Larks cooked as above are often simply glazed with pure aspic or placed in moulds of aspic.
  6. Serve the larks as a garnish to any kind of salad from which they take their name.
Original Text · last edited 4 days ago
Chaufroix de Mauviettes.—The birds are boned, stuffed, and cooked in exactly the same way as the quails described above, and are then masked with any rich brown sauce to taste, such as espagnole, Périgeux, &c., stiffened with isinglass or best gelatine; they are then glazed, if necessary, with a stiff savoury (not aspic) jelly, and are served either on a bed of chopped aspic or in paper cases similarly garnished. Larks cooked as above are often simply glazed with pure aspic or placed in moulds of aspic and served as a garnish to any kind of salad from which they take their name.
Notes
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