Chaudfroid of Quails à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some boned quails, with the feet left on, farce them by means of a forcing bag and pipe with liver farce; make a well in the centre of the farce in each bird and in it place a slice of cold br...
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Cooking tools:
- Piping bag
- Chef's knife
- Cutting board
Ingredients
- quails
- sweetbread
- truffle
- breast
- buttered paper
- fat bacon
- aspic
- aspic jelly
- rice
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