Recipes > Meat > Quail > Quails and Green Peas

Quails and Green Peas


Cook the quails in a stewpan with a slice of veal and a slice of ham, carrots, onions, and a bouquet garni; cover with rashers of bacon and buttered paper; place hot coals on the lid, and, when done, dish up the quails with green peas in the centre which have been cooked in butter.


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Dressed Game and Poultry la Mode (1888).

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