Quails à la Monte Carlo from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take boned birds for this dish, and farce them by means of a forcing bag and pipe with veal or rabbit farce, make a well in the centre of the farce with the finger wetted with hot water, place a pi...
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Cooking tools:
- Piping bag
- Stove
- Pot
- Mixing bowl
Ingredients
- rabbit
- veal
- rice
- bread
- potatoes
- pork
- egg
- buttered paper
- truffle
- hot water
- foie gras
- champagne
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