Quail in Aspic
Ingredients
Directions
Prepare and cook the quail as described in recipe No. 208.
Once cooked, mask the quail with Aspic Jelly.
Serve the quail with chopped aspic in the center.
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.
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