Put a little butter, worked up with flour, and a few
green onions, into a stew-pan ; when brown, put in some
quails, a glass of Avine, the same of stock, some parsley,
more small onions, a bay-leaf, and two or three cloves ; stew
these till the quails are sufficiently done ; garnish your
dish with cocks'-combs, artichoke bottoms, fried bread, etc.
45. Quails a I'Espagiiole.
Mix the juice of a lemon with some butter, salt, and
pepper: pick and prepare eight quails; stuff" them well with
the above mixture ; then fasten the legs to the bod}^, leaving
the claws free ; truss them a good shape, and put them
into the saucepan on slices of bacon, cover them with more
slices, add a poele (No. 10), moisten with equal portions of
Avhite wine and stock, set them on the fire for half an
hour ; then take them out, drain, and untie them ; place
each on a piece of fried bread the size of the quail, and
serve with clear Spanish sauce, with the addition of a
little glaze.
46. Quails a la Chasseur.
Put the quails in a saucepan with a little butter, a bay-
leaf, sweet herbs, salt, and pepper ; set them on a fierce fire
and keep shaking them until they are tender, then add a
dessertspoonful of flour, half a glass of white✪ Stewed Quails wine, and a little
stock ; when this is thick, and C[uite hot without boiling, take
from the fire and serve.
268 THE THOBOUGH GOOD COOK.
47. Plovers.
Plovers are hardly lit for anything but roasting. Some-
times, however, they are prepared " a la bourguignotte," which
is indeed the only Avay of making a ragout of plovers. In
this case, empty and truss them as neatly as possible ; mask
them in a stew-pan with layers of bacon ; moisten them
wilh a little poele (Xo. 10) or with broth : when done enough,
let them simmer a little in a bourguignotte, and serve up
hot with a garnish.
48. Capilotade of Plovers.
If you have any roasted plovers left, and are short of
an entree, cut them in halves and pare them ; flay them, put
them into a stew-pan with two spoonfuls of Italian sauce,
a glass of white wine, a little salt✪ Capilotade of Plovers and pepper. Let them
simmer for one hour, and dish them with fried slices of bread
between. Skim the sauce, squeeze the juice of a lemon,
and mask the meat with the sauce. This dish must be
highly seasoned.
49. Pea Fowls.
These magnificent birds make a noble roast, and Avhen
young are very excellent. They are larded, plain roasted,
and served with the tail stuck in them, Avhich you have
preserved, the head with its feathers being left folded up
in paper and tucked under the wing. Roast about an hour
and a half, take the paper from the head and neck, ckess
upon your dish with Avatercress, and a border of tulips or
roses round, and serve the gravy separately in a boat.
POULTRY, GAME, ETC. 269
50. Partridge Saut^, with Mushrooms.
Page 151 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put a little butter, worked up with flour, and a few green onions, into a stew-pan ; when brown, put in some quails, a glass of wine, the same of stock, some parsley, more small onions, a bay-leaf, and two or three cloves ; stew these till the quails are sufficiently done ; garnish your dish with cocks'-combs, artichoke bottoms, fried bread, etc.
45. Quails a I'Espagiiole.
Mix the juice of a lemon with some butter, salt, and pepper: pick and prepare eight quails; stuff them well with the above mixture ; then fasten the legs to the body, leaving the claws free ; truss them a good shape, and put them into the saucepan on slices of bacon, cover them with more slices, add a poele (No. 10), moisten with equal portions of white wine and stock, set them on the fire for half an hour ; then take them out, drain, and untie them ; place each on a piece of fried bread the size of the quail, and serve with clear Spanish sauce, with the addition of a little glaze.
46. Quails a la Chasseur.
Put the quails in a saucepan with a little butter, a bayleaf, sweet herbs, salt, and pepper ; set them on a fierce fire and keep shaking them until they are tender, then add a dessertspoonful of flour, half a glass of white wine, and a little stock ; when this is thick, and quite hot without boiling, take from the fire and serve.
47. Plovers.
Plovers are hardly fit for anything but roasting. Sometimes, however, they are prepared " a la bourguignotte," wwhich is indeed the only wayf making a ragout of plovers. In this case, empty and truss them as neatly as possible ; mask them in a stew-pan with layers of bacon ; moisten them with a little poele (No. 10) or with broth : when done enough, let them simmer a little in a bourguignotte, and serve up hot with a garnish.
48. Capilotade of Plovers.
If you have any roasted plovers left, and are short of an entree, cut them in halves and pare them ; flay them, put them into a stew-pan with two spoonfuls of Italian sauce, a glass of white wine, a little salt and pepper. Let them simmer for one hour, and dish them with fried slices of bread between. Skim the sauce, squeeze the juice of a lemon, and mask the meat with the sauce. This dish must be highly seasoned.
49. Pea Fowls.
These magnificent birds make a noble roast, and when young are very excellent. They are larded, plain roasted, and served with the tail stuck in them, which you have preserved, the head with its feathers being left folded up in paper and tucked under the wing. Roast about an hour and a half, take the paper from the head and neck, ckess upon your dish with watercress, and a border of tulips or roses round, and serve the gravy separately in a boat.
50. Partridge Saut^, with Mushrooms.
Records on this page
Stewed QuailsQuails a la ChasseurQuails a l'EspagiioleCapilotade of Plovers