Quail à la Gastronome

Name: Quail à la Gastronome (Caille à la Gastronome)
Ingredients: salt; breadcrumbs; bacon; pepper; fresh butter; white wine; breast; bayleaf; thyme; parsley; eschalot; quail; fat bacon; watercress salad; glaze; lemon

Caille à la Gastronome

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Take the trail from the quail, chop it fine, and mix it with about its bulk of finely chopped fat bacon, and one eschalot,