Cailles Sous la Cendre
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Stuff the quails with a little smooth truffled game forcemeat, and wrap them each in a buttered vine-leaf, followed by a slice of bacon, and finally by two sheets of buttered paper.
- Place them on the hearth-stone;
- cover them with very hot cinders, and cook thus for thirty-five minutes, taking care to renew the hot cinders from time to time.
- When about to serve them, remove the outside covering of paper which is charred, but leave the other coverings.
- N.B.—A log fire is essential for this recipe.