(2233). Cases Of Quails A La Dejazet (Caisses De Cailles A La Dejazet)

Bone thoroughly some well-cleaned quails, open them on a cloth, season with salt, pepper and nutmeg, cover the inside meats with a layer of game forcemeat ( No. 91) with chopped truffles added and envelop the forcemeat, forming them in the shape of an egg, and lay them inside of bottomless oval molds of the same size as the paper eases in which they are to be served: set the molds on a baking sheet, cover with thin slices of fat pork, moisten with white wine mirepoix stock (No. 419) and cook in a hot oven. Mask the bottom and sides of the paper cases previously oiled and stiffened with a thin layer of quenelle forcemeat (No. 91) and the same quantity of cooked forcemeat (No. 73), both well mixed together; put the quails in the center and push into the oven for about twenty minutes, then cover with a salmis sauce (No. 536;, mixed with the strained and skimmed braise stock.

(2123). Quails A La Caprea (Dailies A La Caprea)

Truss eight quails as for entree (No. 178), after picking, singeing, drawing, and cleaning them well; stuff them with butter into which has been mingled salt, pepper, and lemon juice, then saute them in some butter; transfer to a saucepan lined with bards of fat pork, and cook with a very little white wine niirepoix stock (No.419); place around a bunch of parsley garnished with a bay leaf, eight ounces of lean bacon cut in quarter inch squares, and eight ounces of lean ham cut the same, also eight ounces of artichoke bottoms, the whole blanched separately, and four ounces of truffles cut as cloves of garlic. When the quails are cooked, untruss and transfer them to another saucepan, skim the stock, and pour the strained fat over the quails to keep them hot; now strain the stock itself, remove all the fat that is left, and add it to some espagnole sauce ( No.414), and a little Madeira; season and boil it down to the consistency of a sueculent sauce. Blanch four ounces of rice, cook it with very little unskimmed stock (No. 1!) la), and when done place it in a flat bottomed border mold (Fig. 139) having it carefully buttered, or if to unmold at once dip it merely in to cold water; fill it very tight, unmold on a dish and on top of the border lay oval pieces of tongue, a quarter of an inch thick by three inches long and two inches wide; remove the centers, making the same shape oval only two inches long and one inch wide; on these lay the quails, glaze over with game glaze (No.398.). and inside the center of the border dress the bacon, ham, artichoke bottoms, and truffles; cover with some of the sauce, serving more apart.

(2124). Quails A La Maoedoine - Larded (Dailies Piquees A La Macedoine)

Truss eight quails after they have been lucked, drawn, and singed, proceeding the same as for an entree (No. 178); dip the breasts in boiling water and lard them with small lardons( No. 4. Fig. 52). Line a low saucepan with bards of fat pork, lay the quails on top, and moisten with a white wine mirepoix stock (No. 419); braise in a slack oven and when almost done, glaze over. Untruss and dress in a circle with a garnishing of macedoine vegetables (No. 680), in the center; strain the stock, free it of its tat, and reduce to the consistency of half-glaze, serving it separately. The quails may be barded instead of larded, and the macedoine replaced by green peas Parisian style (No. 3745), or else cucumbers cut as cloves of garlic, blanched and cooked in consomme (No. 189), then thickened with bechamel (No. 409), etc.