Quails en Caisse

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 12 min Total: 12 min
Yield
6.0 quails
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
For the stock
For the forcemeat
For assembling and serving
Instructions (17)
  1. Bone six quails and halve them.
  2. Take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt.
  3. Reduce the stock mixture and then strain it.
  4. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon.
  5. Put these forcemeat ingredients into a sauté-pan with a couple of shalots and an ounce of butter.
  6. Toss them over the fire for five minutes, then pass this mixture through a sieve.
  7. Have the paper cases ready oiled.
  8. Place at the bottom of each case a layer of this farce.
  9. Stuff the half quails with the farce.
  10. Roll the stuffed half quails.
  11. Put the rolled stuffed half quails into the cases.
  12. Place a thin slice of very fat bacon over each quail.
  13. Bake the cases in the oven for about twelve minutes.
  14. Remove the bacon.
  15. Thicken the gravy with flour rolled in butter.
  16. Pour the thickened gravy over each case.
  17. Strew a little very nicely minced parsley over each case.
Original Text
Quails en Caisse. Bone six quails and halve them, take the bones and trimmings and stew them in some stock with two carrots, one onion, one shalot, a bayleaf, a small piece of lean ham, a small piece of parsley, pepper and salt. This must be reduced, and then strained. Make a forcemeat of the quails' livers, a small piece of calf's liver, and half their quantity of bacon. Put these into a sauté-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve. Have the paper cases ready oiled, and place at the bottom a layer of this farce, having already stuffed the half quails with it. The stuffed half quails, rolled, must now be put into the cases with a thin slice of very fat bacon over them. They must now be baked in the oven for about twelve minutes. Remove the bacon, and pour over the gravy, which must be thickened with flour rolled in butter. Strew a little very nicely minced parsley over each case.
Notes
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