A guide to modern cookery

This done, place the quails in a timbale; cover them with the cooking-liquor cleared of all grease; leave it to set, and serve on a block of ice. 1912—MANDARINES DE CAILLES Slice the tangerine rinds at their stem-ends with an even round cutter; remove the sections; put them to dry, and skin them raw. Three-parts garnish the tangerine rinds with a quail Mousse, combined with foie gras, cut into dice; set a roasted quail’s fillet on the Mousse; coat with brown chaud-froid sauce, and cover with the sections of tangerine, glazed with aspic jelly. Keep in the cool for some time and dish on a napkin. 1913—CAILLES NILLSON Proceed as for ‘‘ Cailles au Chateau-Yquem,’’ and set each quail in a small, silver cassolette. Cover with the cookingliquor, cleared of grease and strained, and surround each quail with four small very white cocks’ kidneys. I914—CAILLES RICHELIEU FROIDES Prepare these like the ‘‘ Hot Cailles Richelieu’; place them in a square, deep dish; cover with the cooking-liquor and the garnish and let them cool until the cooking-liquor sets. Then clear the dish of all grease and serve on a block of ice. 1915—TIMBALE DE CAILLES TZARINE Line a round pie-dish with ordinary paste, and coat it inside with slices of bacon. In the middle, place a fresh foie gras seasoned with salt, pepper and allspice, and surround it with quails, stuffed with quarters of truffles, set upright with their breasts against the bacon. Fill up the timbale with whole raw and peeled truffles; cover with a round slice of bacon; close the timbale with a layer of paste sealed down round the edges; make a slit in the top, and bake in a hot oven for one and one-quarter hours. When withdrawing the timbale from the oven, pour into it some veal stock flavoured with Madeira, and let it be sufficiently gelatinous to set like a jelly. Keep the timbale in the cool for one or two days before serving it. 19 16—CAILLES A LA VENDANGEUSE Roast the quails; let them cool, and set them, each in a little dosser of dry paste, resting against a cushion lying on a round dish. On top of the cushion plant a leafy vine-shoot bearing grapes. Surround the quails with white and black grapes (peeled and pipped) and cover with a slightly gelatinous aspic jelly, prepared with liqueur brandy. 1917—MOUSSES DE CAILLES See the various remarks made concerning this subject, under Pheasant, Partridge and Woodcock. 1918—LAND RAIL, ROI DE CAILLES OU RALE DE GENETS The Land Rail, which must not be confused with the Water Rail, is most often served roasted, but all the quail recipes, hot or cold (except those in which Granité forms an accompaniment) may be applied to it. 1919 HAZEL-HENS 1920—BLACK GAME 1921—PRAIRIE-HENS 1922—PTARMIGAN 1923—GROUSE 1924—GANGAS These birds, one or two of which, such as grouse and the hazel-hen, are of incomparable delicacy and high culinary value, are mostly served roasted. Mousses, Mousselines and Salmis are also prepared from them, after the directions already given. But I must remind the reader that when they serve in the preparation of a salmis, their skins and legs, which are bitter, must be discarded. All these birds must be treated while still very fresh. 1925—GRIVES ET MERLES DE CORSE (Thrushes and Corsican Blackbirds) The greater part of the quail recipes, more particularly the ‘‘en casserole ’’ and ‘‘ sous la cendre’’ ones, may be applied to these excellent birds. The two following recipes are proper to them. 1926—GRIVES OU MERLES A LA BONNE-FEMME Cook the birds in butter, with one oz. of very small dice of salted breast of bacon to each bird. Put them into a hot cocotte with two-thirds oz. of butter per bird; heat; add some square crotitons fried in butter; sprinkle with the saucepan-swillings, which should be a few drops of brandy; cover, and serve very hot immediately.