Cutlets of Quails à la Chaponay from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some boned quails in halves, season them with pepper and salt, and place them in a buttered sauté pan; sauté for about three or four minutes, then put them to press lightly till cold; mask...
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Ingredients
- pork
- veal
- tongue
- truffle
- browned breadcrumbs
- lean ham
- bread
- potato
- pepper
- quails
- salt
- egg
- foie gras
- white haricot beans
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