Quails à la Souvaroff from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Pick and cleanse some quails and, if small, cut them in halves, if large, in joints; then take a Souvaroff jar and put the quails in it, packing the portions closely together. Strew over them some ...
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Cooking tools:
- Chef's knife
- Cutting board
- Souvaroff jar
Ingredients
- quails
- truffles
- sherry
- madeira
- paste
- white of egg
- flour
- liquid saffron
- water
- game
- poultry
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