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Chaudfroid of Quails

Quails stuffed with foie gras, baked, and served on aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Chaudfroid of Quails

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Bone the quails and stuff them with foie gras.

Cook

  1. Press them into shape and place in a 400°F (200°C) oven for 15 minutes, covered with buttered paper.

  2. Remove from the oven and let cool.

Finish and serve

  1. Cut each quail in half and glaze the halves.

  2. Serve on a bed of chopped aspic.

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).

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

What each ingredient does

Quails
Form the main body of the dish, holding the stuffing as they cook.
Foie gras
Melts during cooking to add richness and a silky, buttery texture to the stuffing.
Butter
Adds fat and flavour, and helps brown and enrich the covered quails.
Aspic
Sets into a clear jelly that glazes the quail halves and supports them when served.

The step that matters

Pressing the quails into shape before roasting. Pressing firms the boned birds around the stuffing so they hold their form and cook evenly. Loose quails can open up, and the foie gras may leak out and cook unevenly.

“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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