How many quail are reckoned per serving?

The recipe uses 12 quail for 6 servings, that is, 2 quail per person.

How are the quail prepared?

They are cleaned, half-fried in butter and salted. Then they are placed in a cocotte between two layers of chopped apples sautéed in butter, doused with 3 tablespoons of cream and finished in a hot oven in the cocotte. Total time is about 65 minutes.

What kind of dish is needed?

A cocotte (an ovenproof pot with a lid) that withstands oven heat, since the dish is both put into the oven and served in the same dish.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 329, under feathered game.

Quail à la Carmen (cailles à la Carmen)

Name: Quail à la Carmen (cailles à la Carmen)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 12 pcs quail (cleaned); 120 g butter; 1 tsp salt (to taste); 6 pcs apples (peeled and chopped); 3 tbsp cream

Quail à la Carmen: 12 quail half-fried in butter, placed in a cocotte between layers of apple sautéed in butter, cream poured over and finished in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 329 (falt i det fri)

Be the first to rate

About the dish

A French-inspired dish in which the quail are finished in layers with apple compote in a cocotte. The combination of feathered game and apple was a favored finer preparation in Erken's cookbook.

How to make it

1
Half-fry the birds
Clean the quail and brown them half-fried in butter. Salt them.
2
Apples
Peel and chop the apples and sauté them in butter until soft.
3
Place in the cocotte
Place half of the apples in a cocotte (ovenproof pot), lay the birds on top and cover with the rest of the apples. Pour the cream over.
4
Finish cooking
Finish cooking in a hot oven, about 200 °C (390 °F), in the pot until the quail are cooked through, about 20–25 minutes. Serve in the cocotte.

Changes from the original

Amounts converted to modern measures; oven temperature and cooking time specified. "Shaken in butter" is rendered as sautéing the apples in butter.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 329) → 1949 (korrekturlest, s. 364)~50% av teksten endretfjernetlagt til

Vaktler à la Carmen. (Cailles à la Carmen.) INGREDIENSER: 12 ~~vagtler~~ vaktler 120 gr. smør salt 6 epler 3 ~~spiseskeer~~ spiseskjeer fløte. ~~Vagtlerne~~ FREMGANGSMÅTE: Vaktlene renses og halvstekes i smør, saltes. ~~Eplerne skrælles,~~ Eplene skrelles, hakkes, rystes i smør. ~~Læg~~ Legg halvparten av ~~eplerne~~ eplene i en cocotte, ~~herpaa lægges~~ herpå legges fuglene, ~~dækkes~~ dekkes med resten av ~~eplerne, overheldes~~ eplene, overhelles fløten og stekes ~~færdige~~ ferdige i varm ovn i cocotten.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many quail are reckoned per serving?: The recipe uses 12 quail for 6 servings, that is, 2 quail per person.
How are the quail prepared?: They are cleaned, half-fried in butter and salted. Then they are placed in a cocotte between two layers of chopped apples sautéed in butter, doused with 3 tablespoons of cream and finished in a hot oven in the cocotte. Total time is about 65 minutes.
What kind of dish is needed?: A cocotte (an ovenproof pot with a lid) that withstands oven heat, since the dish is both put into the oven and served in the same dish.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 329, under feathered game.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!