From:
The Thorough Good Cook
Entrees: 11. Compote of Quails
Six
quails will be
required for this
entrée. Truss them in the same way as
chickens for boiling; place them in a
stew-
pan sufficiently large to hold them; put in a piece of
butter, a small bunch of
green onions, a little
parsley, a sprig of
marjoram, a few
cloves, and a
leaf of
mace; set the stew-pan over the
stove for ten minutes, throw in a tablespoonful of
flour, and shake it about in the pan until mixed; add as much good
broth as will cover the
birds, and keep moving the stew-pan over the stove until the
sauce boils; then remove it to the corner, and throw in some parings of
mushrooms, and a glass of Madeira
wine; try the birds
occasionally, and when they are
tender put them into a clean stew-pan, and should the sauce not be
thick enough reduce it a little more; skim off all the
grease, and pass it through a tammy to the quails; have ready some
button mushrooms and some small
forcemeat balls, throw them in and give the whole a boil up;
dish the quails, and pour the sauce over them. For
garnish you may put between each quail a piece of
bread cut and fried, or a small
pudding of forcemeat.