Quail à la Gastronome from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the trail from the quail, chop it fine, and mix it with about its bulk of finely chopped fat bacon, and one eschalot, a saltspoonful together of thyme, parsley, and bayleaf, all chopped fine t...
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Cooking tools:
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Skillet
- Oven
- Baking sheet
- Spoon
- Fork
- Paper towel
- Kitchen towel
- Plate
- Serving platter
Ingredients
- thyme
- eschalot
- fat bacon
- quail
- salt
- pepper
- bayleaf
- parsley
- fresh butter
- breast
- bacon
- breadcrumbs
- white wine
- watercress salad
- lemon
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