Make a farce by pounding the veal in a mortar, when fine add the ham and panade, pound till perfectly smooth, mix in the egg and the white sauce, season to taste with salt, pepper, and aromatic spice, and rub the whole through a fine sieve. Fill the quails by means of a forcing-bag with this farce, put a couple of slices of truffle in each bird ; close them up and tie up in a buttered mousseline cloth. Place them on a mirepoix consisting of carrot, turnip, onion, and bacon, moisten with a pint of stock, and cook them till tender ; it will take about thirty to thirty-five minutes. When done take up and let cool. Remove cloth and cut each bird in half. Line eight small round-top ortolan moulds with a thin layer of aspic jelly. Mask one- third part with aspic cream, another with tomato cream, and sprinkle the centre part with finely-chopped parsley mixed with a few tarragon and chervil leaves. Now place half a quail in each mould, cut side upwards, mix the aspic and tomato cream together, add some aspic jelly with it, and fill the cavities of the mould with this. Place the moulds on the ice to set. Arrange a cooked rice border (cold) on a dish, unmould the shapes and range them neatly on the border, setting one in the centre on a rice shape. Insert a hatelet of financiere, garnish with chopped aspic, and serve. 1177. Cailles farcies en Caisses aux Petits JPois. — 6 quails (boned), 8 to 10 chicken livers (cleaned), 1 oz. butter,✪ Chaud-froid de Cailles à la Victoria 2 shallots (small), 4 oz. lean bacon, 1 small tin foie gras (No. 14 or No. 12), 1 small bouquet garni (size No. 2), pepper and salt, a mirepoix of vegetables etc. for braising (No. 10), ^ pint cooked green peas, 2 tablespoonfuls mayonnaise (No. 277), a little aspic (No. 293) and meat-glaze (No. 247), \ gill white wine, | gill broion sauce (demi- glace, No. 237, or Espagnole, No. 236), 12 quail cases. Cut the livers into slices, also the bacon ; peel and slice the COLD DISHES OF MEAT, POULTRY,, ..AND GAME 405 shallots ; fry all these in a saute-pan with the butter ; add the bouquet of herbs, season with pepper, and let cook over a quick fire for ten minutes. Remove the herbs, put the remainder in a mortar,, and pound till smooth, add the foie gras (freed from fat and cut into small pieces), pound all together and rub through a sieve. (The truffles in the foie gras should be removed, chopped rather coarsely, and mixed with the farce when finished.) Stuff the quails with this, shape each bird neatly, and place them in a braising-pan on a bed of mirepoix ; moisten with a little of the wine, cover . with buttered paper, and braise in the oven ; when half done add the sauce and the remainder of the wine. As soon as the quails are done take them up and let cool. Strain the sauce (liquor from the braising-pan) into a small stewpan, remove the fat, and reduce to the consistency of glaze ; .coat the quails with this. Mix a little aspic with the meat-glaze, and let dissolve over the fire. Cut the quails in halves and place them (cut sides down) on a wire tray. Glaze each with meat-glaze and aspic. Season the green peas with pepper, salt, and a small quantity of mayonnaise ; half fill the quail cases with peas and place the quails on top ; garnish with chopped aspic or rows of green peas round the edge of the cases. Dish up and serve.

AI-modernized reading of the original text

Make a farce by pounding the veal in a mortar, when fine add the ham and panade, pound till perfectly smooth, mix in the egg and the white sauce, season to taste with salt, pepper, and aromatic spice, and rub the whole through a fine sieve. Fill the quails by means of a forcing-bag with this farce, put a couple of slices of truffle in each bird ; close them up and tie up in a buttered mousseline cloth. Place them on a mirepoix consisting of carrot, turnip, onion, and bacon, moisten with a pint of stock, and cook them till tender ; it will take about thirty to thirty-five minutes. When done take up and let cool. Remove cloth and cut each bird in half. Line eight small round-top ortolan moulds with a thin layer of aspic jelly. Mask onethird part with aspic cream, another with tomato cream, and sprinkle the centre part with finely-chopped parsley mixed with a few tarragon and chervil leaves. Now place half a quail in each mould, cut side upwards, mix the aspic and tomato cream together, add some aspic jelly with it, and fill the cavities of the mould with this. Place the moulds on the ice to set. Arrange a cooked rice border (cold) on a dish, unmould the shapes and range them neatly on the border, setting one in the centre on a rice shape. Insert a hatelet of financiere, garnish with chopped aspic, and serve. 1177. Cailles farcies en Caisses aux Petits Pois. — 6 quails (boned), 8 to 10 chicken livers (cleaned), 1 oz. butter, 2 shallots (small), 4 oz. lean bacon, 1 small tin foie gras (No. 14 or No. 12), 1 small bouquet garni (size No. 2), pepper and salt, a mirepoix of vegetables etc. for braising (No. 10), ^ pint cooked green peas, 2 tablespoonfuls mayonnaise (No. 277), a little aspic (No. 293) and meat-glaze (No. 247), \ gill white wine, | gill broion sauce (demiglace, No. 237, or Espagnole, No. 236), 12 quail cases. Cut the livers into slices, also the bacon ; peel and slice the shallots ; fry all these in a saute-pan with the butter ; add the bouquet of herbs, season with pepper, and let cook over a quick fire for ten minutes. Remove the herbs, put the remainder in a mortar,, and pound till smooth, add the foie gras (freed from fat and cut into small pieces), pound all together and rub through a sieve. (The truffles in the foie gras should be removed, chopped rather coarsely, and mixed with the farce when finished.) Stuff the quails with this, shape each bird neatly, and place them in a braising-pan on a bed of mirepoix ; moisten with a little of the wine, cover . with buttered paper, and braise in the oven ; when half done add the sauce and the remainder of the wine. As soon as the quails are done take them up and let cool. Strain the sauce (liquor from the braising-pan) into a small stewpan, remove the fat, and reduce to the consistency of glaze ; .coat the quails with this. Mix a little aspic with the meat-glaze, and let dissolve over the fire. Cut the quails in halves and place them (cut sides down) on a wire tray. Glaze each with meat-glaze and aspic. Season the green peas with pepper, salt, and a small quantity of mayonnaise ; half fill the quail cases with peas and place the quails on top ; garnish with chopped aspic or rows of green peas round the edge of the cases. Dish up and serve.

Records on this page

Chaud-froid de Cailles à la VictoriaCailles farcies en Caisses aux Petits Pois

The new century cookery book