Skip to content

French Stewed Quail

A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).

A historical recipe

365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.

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 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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 a demonym leading its title: French (confidence 0.55). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Stuff the quail.
  2. Put 1 tablespoonful of butter in a large stew-pan;
  3. add some thin slices of bacon.
  4. Let get very hot.
  5. Lay in the birds;
  6. sprinkle with salt and pepper;
  7. add 1 small onion and 1 carrot chopped fine.
  8. Cover and let brown a few minutes, then add 1 cup of hot water.
  9. Let stew slowly until tender.
  10. Thicken the sauce with flour mixed with milk;
  11. add some chopped parsley;
  12. let boil up and serve hot.