Escalopes of Quails à la Comte de Paris

Name: Escalopes of Quails à la Comte de Paris (Escalopes da Cailles à la Comte da Paris)
Ingredients: mignonette pepper; eschalot; raw yolks of eggs; foie gras; tongue; bechamel sauce; lean; chicken; pâté de foie gras; ox tongue; birds; salad oil; mushroom; aspic; papers; artichoke; farce; quails; buttered paper; sherry; rabbit; veal; game; truffles; eggs; aspic jelly; eschalot; mignonette pepper; chervil; tarragon

Escalopes da Cailles à la Comte da Paris

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

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