Puree For Cutlets Of Quails A La Greville

Take, for six to eight persons, a small basket of fresh mushrooms, wash and cleanse them thoroughly, then press from the water and chop them up very fine; put them into a saute pan with one and a half ounces of butter, one finely-chopped eschalot, and a little salt and pepper, and draw down on the side of the stove till the mushrooms are into a puree; then add two ounces of finely-chopped cooked ham, one ounce of freshly-made white bread-crumbs, two ounces of pate de. foie gras that has been rubbed through a wire sieve, and a teaspoonful of warm glaze; mix together, and set aside in a cool place till firm, then use.

Quails A L'ecossaise Gailles A L'ecossaise

Have the quails as fat as possible, bone and cleanse them, and cut them in halves, place them in little china or oiled paper cases, and sprinkle with a little chopped eschalot and mushroom and parsley, and squeeze over each a few drops of strained lemon juice; then put about two tablespoonfuls of Espagnol sauce (vol. i.) on the top of each quail, and lightly mask over with raw white of egg that has been whipped stiff with a pinch of salt and coralline pepper, using a forcing bag and large rose pipe for the purpose, and raising the leg and foot through the whipped egg, sprinkle with a few browned breadcrumbs; place on a baking-tin and cook in a moderate oven for about fifteen minutes, then dish up on a paper, and garnish the centre with little sprigs of watercress that are well washed and seasoned with salt, pepper, and salad oil, and a few drops of tarragon vinegar. This can be served as an entree for dinner, luncheon, or as a second-course dish.

Quails A La Tosca Cailles A La Tosca

Pick, singe, and bone some quails, leaving half the leg bone in the bottom part of the leg with the foot on; season them with finely-chopped fresh mushrooms, eschalot, parsley, and a little salt and Marshall's Coralline Pepper; put them in a buttered saute pan, saute them for two to three minutes, and put them to press till cold; then mask them over with the sauce prepared as below, sprinkle with fine flour, dip them into whole beaten-up egg and freshly-made white breadcrumbs; repeat this twice, batting them with a palette knife to keep them quite smooth, then fry in clean boiling fat till a pretty golden colour. When cooked dish up on a border of potato (vol. i.). in the centre of which place a crouton of fried bread that is scooped out and filled with a puree of fresh mushrooms (vol. i.), garnish with prepared Financiere, as in engraving, fixing it with a hatelet skewer, which will give a pretty finish to the dish, and serve with Champagne sauce (vol. i.).

Sauce For Masking Quails A La Tosca

Take half a pint of hot thick Bechamel sauce and mix with it three raw yolks of eggs; stir this over the fire till it thickens, then tammy, and add a tabiespoonful of finely-chopped cooked ham or tongue, two hard-boiled yolks of eggs that have been rubbed through a wire sieve, and a dessertspoonful of finely-chopped parsley; mix altogether and use as described above.