Potage of Quails
PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic
DESCRIPTION: Stewed quail
Potage of Quails.
Truss you Quails, whiten and flowre them and pass them with Lard, then put them in the Pot, boil and season them with Salt, soak your Bread, and garnish it with your Quails, with Lemon, Mushromes, Cocks-combs and Pistaches.
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