Escalopes of Quails à la Comte de Paris from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take boned quails for this dish, and farce them with a farce prepared as below; fasten the birds in bands of buttered paper, then put them in a buttered pan with enough sherry or mushroom liquor to...
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Cooking tools:
- Pan
- Parchment paper
Ingredients
- farce
- buttered paper
- quails
- lean
- bechamel sauce
- tongue
- foie gras
- rabbit
- chicken
- pâté de foie gras
- ox tongue
- escalopes
- raw yolks of eggs
- eschalot
- mignonette pepper
- birds
- salad oil
- artichoke
- tarragon
- tarragon vinegar
- mushroom
- sherry
- aspic
- papers
- truffles
- eggs
- veal
- game
- chervil
- aspic jelly
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