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Quail Pie

A baked quail pie with butter, salt, pepper, and pie crust, filled with quail broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Quail Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Boil the quails until tender, then remove the bones.

  2. Line a large pudding dish with pie crust.

  3. Place the quails in the dish.

  4. Add lumps of butter, salt, and pepper to taste.

  5. Add strips of pie crust across the top of the quails.

  6. Pour in the broth from boiling the quails until the dish is filled.

Top and bake

  1. Cover with a top crust.

  2. Bake at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quails
Provide the main meat, which becomes tender from boiling before baking.
Butter
Adds richness and fat, helping the filling taste rounded and moist.
Pie crust
Forms the lining and top that enclose the filling and brown in the oven.

The step that matters

Pour in the broth until the dish is filled. The broth from boiling the quails keeps the filling moist during baking. Too little leaves the meat dry, while the crust needs a firm base to hold it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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