Chaufroix de Cailles à la Castilienne

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 (3)

birds are boned, stuffed with forced meat ↝ Pheasant, raw, meat only [Poultry Products]
a rich brown game sauce, stiffened with aspic
a cold cherry salad mixed with a little of the masking sauce ↝ Cherries, raw [Other fruits and fruit salads]

Instructions (7)

Bone the birds.
Stuff the birds with forced meat.
Cook the birds as before.
Slice or halve the birds with a hot wet knife.
Mask the birds with a rich brown game sauce, stiffened with aspic.
Glaze the slices or cutlets with the masking sauce.
Serve with a cold cherry salad mixed with a little of the masking sauce.

Original Text · last edited 4 days ago

Chaufroix de Cailles à la Castilienne.—For this the
birds are boned, stuffed with forced meat, and
cooked as before; they are then either sliced or
halved, with a hot wet knife, as you prefer, masked
with a rich brown game sauce, stiffened with aspic,
with which the slices or cutlets are also glazed, then
served with a cold cherry salad mixed with a little of
the masking sauce. Partridges, pigeons, or any
small birds may be served in the same way.

Notes

—