Escalopes de Cailles en Chaufroix

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Yield
15.0 slices
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (24)
Farce
For masking and serving
For galantines variation
For brown chaufroix variation
Instructions (25)
Farce Preparation
  1. Mince and pound until smooth 1lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue.
  2. Moisten the mixture as you pound it with a tablespoonful of thick béchamel sauce and the yolks of two raw eggs.
  3. Work in about 2oz. of pâté de foie gras.
  4. Rub the mixture through a fine wire sieve.
  5. Mix in half a finely minced shallot while rubbing.
  6. Season with pepper and salt to taste.
  7. Put the farce into a forcing bag.
Assembly and Masking
  1. Slice the cold bird (quail).
  2. Mask half of each slice with tomato chaufroix and half with white chaufroix.
  3. To do this, press a thin piece of cardboard or the blade of a small knife lightly across the centre of the slice.
  4. Cover half of the slice with one sauce, then proceed to the next slice.
  5. Allow the sauce-covered halves to set and firm before masking the other halves to prevent sauces from running.
  6. Once both halves are set, glaze them neatly with a little clear savoury jelly.
Plating
  1. Place an artichoke bottom, seasoned with salad oil, tarragon vinegar, chives, salt, and pepper, at the bottom of little cases.
  2. Place a quail slice on each artichoke bottom.
  3. Garnish around the quail slice with very finely chopped aspic jelly and quartered plovers' eggs, or truffle if plovers' eggs are unavailable.
Galantine Variation
  1. Stuff the quails with the farce.
  2. If liked, make them into tiny galantines and braise them.
  3. When cold, mask them thickly with liquid aspic jelly.
  4. When the aspic is set, slice the galantines and serve them on a mayonnaise of fresh or cooked vegetables.
Brown Chaufroix Variation
  1. Stuff and cook the birds as above.
  2. When cold, halve them lengthways with a sharp knife dipped in hot water.
  3. Mask them with a rich brown chaufroix.
  4. When set, dish them in oval-shaped paper cases partly filled with chopped aspic.
  5. Serve with tufts of seasoned watercress around them.
Original Text · last edited 4 days ago
Escalopes de Cailles en Chaufroix.— For this prepare a farce by first mincing and then pounding till smooth 1lb. of any raw white meat such as chicken, rabbit, or veal, and 2oz. of cooked tongue, moistening this as you pound it with a good table- spoonful of thick béchamel sauce and the yolks of two raw eggs, working into it at the same time about 2oz. of pâté de foie gras; rub this all through a fine wire sieve, mixing in with it as you do so half a very finely minced shallot, season with pepper and salt to taste, put it into the forcing bag, and use. (This will be found sufficient for three quails, which would give about fifteen slices; this is a less expensive way of serving quail than whole.) When cold, slice the bird as before, and mask the slices half with tomato chaufroix and half with white chaufroix. The way to do this is to press a thin piece of cardboard, or the blade of a small knife, lightly across the centre of the slice, and cover half of the slice with one sauce, then go on to the next slice; and so have the sauce-covered half slices quite set and firm before attempting to mask the other halves. Unless this precaution is taken the sauces will be certain to run, and then be messy; when both are set, glaze them neatly with a little clear savoury jelly. Now place an artichoke bottom previously seasoned with a few drops of salad oil and tarragon vinegar, some finely chopped chives, and salt, and pepper, at the bottom of some little cases, and place a quail slice on each, garnishing it round with very finely chopped aspic jelly and quartered plovers' eggs, or truffle, if the plovers' eggs are not attainable. This is one of Mrs. A. B. Marshall's recipes, and will show any intelligent cook how these quail dishes may be varied at pleasure. The quails thus stuffed can, if liked, be made into tiny galantines and braised, after which, when cold, they may be pretty thickly masked with liquid aspic jelly, and when this is set they are sliced down and served on a mayonnaise of fresh or cooked vegetables as is most convenient. It must be remembered that any kind of farce may be used for stuffing them. Sometimes when the birds have been stuffed and cooked as above, they are, when cold, halved length- ways with a sharp knife previously dipped in hot water; a rich brown chaufroix is then used to mask them, and when set they are dished in oval-shaped paper cases partly filled with chopped aspic, and are sent to table with tufts of seasoned watercress round them. In all these recipes aspic has only been used as an independent garnish, but, of course, if the flavour is not objected to, it can be used both in the
Notes
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