Quails à la Beaconsfield

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 20 min Total: 20 min
Yield
6.0 quails
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for stewing
for masking
for garnish
Instructions (9)
  1. Put, having trussed, six quails in a stewpan wrapped in slices of bacon.
  2. Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and a clove, pepper and salt to taste.
  3. Stew them for twenty minutes over a very slow fire.
  4. Drain them well.
  5. Make a purée of peas in which a tablespoonful of aspic jelly has been mixed.
  6. Mask each quail with the purée.
  7. Dish them in a crown shape with little rolls of bacon in front of each.
  8. Have a few truffles or mushrooms cooked and placed in the centre.
  9. Pour over the quails a rich brown sauce.
Original Text
Quails à la Beaconsfield. Put, having trussed, six quails in a stewpan wrapped in slices of bacon. Moisten with two spoonfuls of stock, a bouquet garni, two bayleaves and a clove, pepper and salt to taste. Stew them for twenty minutes over a very slow fire. Drain them well, make a purée of peas in which a tablespoonful of aspic jelly has been mixed. Mask each quail with the purée, dish them in a crown shape with little rolls of bacon in front of each, have a few truffles or mushrooms cooked and placed in the centre, and pour over the quails a rich brown sauce. [Pg 59]
Notes
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