Q

QUADRILLER  A French culinary term meaning to mark the surface of grilled (broiled) food usually meat or fish) with a criss cross pattern of lines.  These scorings can be produced by contact with very hot (but not scorching) single grill bars, which brown the surface of the food.  Alternatively, very hot skewers can be used mark  surface.

            Food that has been coated in egg and breadcrumbs, such as fish or escalopes (scallops), can be marked before cooking, using the back of a knife to trace squares or diamond shapes on the surface to improve the appearance of the cooked dish.

            In pastry and cake making a criss cross pattern is achieved by placing narrow strips of pastry over an open tart.  A red hot skewer can be used for mark a dessert cream or a meringue topped dessert.  For savoury dishes, a criss-cross pattern can be made with anchovy fillets on a pissaladiere, a pizza or a mixed salad.

QUAIL  A small migratory game bird found in Europe, in flat open country, from April to October.  It has become very scarce (A bread from the Far East is raised like poultry in France) in the autumn the bird is plump and round and its flesh is full of flavour.  Wild quail should never be allowed to get high ‘ Quail fattened in capavity has less flavour.  The third is drawn and usually barded with bacon.  Weighing  150-200g (5-7 oz) quails may be roasted (especially on skewers) grilled (broiled) sauteed, braised  or stuffed and served on a canape.   They can be served chaud froid (jellies) and can also be used  in a pate or terrine.  Quails’eggs are plum shaped and  yellowish green with brown marking they  may be seerved hard boiled (hard-cooked) en cocotte or in aspic.  Once can also buy hard boiled quails eggs preserved  in vinegar or brine for use as a cocktail snack

RECIPES

Grilled quails

Pluck, draw and singe the quails.  Split them down the centre of the back from the base of the neck to the tail and flatten them slightly.  Season with salt and pepper, brush with flavoured oil or melted butter and grill (broil) lightly for about 20 minutes.  (Before cooking the quails may be coated with fresh-breadcrumbs)

Grilled quails petit-due

Coat the quails with melted butter and breadcrumbs and grill (broil). Arrange them on a bed of Anna potatoes and place a large grilled mushroom on each quail.  Heat a few tablespoons of game fumet with a little Madiera and butter and sprinkle this over the quails.

Jellied stuffed quails a la pergourdine

Prepare and stuff  the quails as described for stuffed quails in cases, adding diced foie gras to the forcemeat.  Reshape the quails and wrap each one in a piece of muslim (cheesecloth) tied at both ends,  Poach for 20-25 minutes in liquid meat aspic stock, flavoured with Madiera.  Leave the quails, to cool in the stock, but drain them before it sets.  Unwrap them and dry with a cloth.  Arrange them in a round, fairly shallow terrine.  Clarify the aspic jelly and pour over the quails.  Chill in the refrigerator before serving.

Quail casserole

Pluck, draw and singe the quails.  Smear the inside of each carcass with a knob of butter kneaded with salt and pepper, then truss each bird.  Melt some butter in a flameproof casserole  and fry thr quails until golden.  Add salt and pepper, cover the dish and place it in a preheated oven at 240ºC (475ºF, gas 9) for 12-18 minutes.  When the birds are  cooked, deglaze the dish with a little brandy.

Quail casserole a la bonne femme

Pluck, draw a singe and truss the quails.  Fry them in butter in a flameproof casserole until golden.  Dice some potatoes and scalded  bacon and cook in butter in a separate pan.  Add the fried potato and bacon to the quails and complete the cooking in the oven as for quail casserole.

Quail casserole with grapes

Pluck draw and singe  8 quails.  Wrap each one in a vine leaf and a very thin rasher (slice) of bacon, truss and fry in butter until golden.  Add salt and pepper, cover the pan and leave to cook for another 10 minutes.  Peel and seed about 60 large white, grapes.  Untruss the quails, arrange in an ovenproof dish (which can be taken the table) and add the grapes.  Sprinkle with the quails’ cooking  juices.  Place the dish, without a lid in a preheated oven at 240º (475ºF, gas 9) for 5 minutes, just before serving. 2-3 tablespoons brandy can be added to the dish.

Quails with rice

Pluck draw and singe the quails. Season with salt and pepper, truss them and cook them in butter.  Arrange them on a bed of rice pilaf.  Dilute the pan juices with a dash of brandy and either game stock or game fumet.  Pour the sauce over the quails.

Roast quails

Wrap the quails in vine leaves and then in thin rashers (slices) of larding  bacon.  Secure with string.  Roast on a spit before a lively fire or in a preheated oven at 200ºC F, gas 6) for 15-20 minutes.  Arrange each quail on a canape.  Garnish with watercress and lemon quarters.  Serve the diluted pan juices separately.

Stuffed quails a la gourmande

Pluck, draw and singe the quails.  Season with salt and pepper, and stuff each bird with a mixture of butter, lean ham and chopped truffles peel).  Truss them and brown them in butter in a  saute pan.  Cover the pan and finish cooking.  Drain there quails, dilute the pan juices with  champagne and reduce.  Adjust the seasoning .  Arrange the quails a circle on a warm serving dish.  Garnish the centre of the dish with boletus or chanterlle mushrooms sauteed in butter.  Pour the pan juices over the birds.

Stuffed quails a la Monselet

Pluck, draw and half bone the quails.  Stuff them with a salpicon of truffles and fole gras.  Wrap each bird separately in a piece of muslin (cheesecloth) and poach them in a Madiera-Flavoured game stock prepared from the bones and trimmings of the quails.  Drain the birds, then unwrap and place them in an earthenware casserole together with a garnish of sliced artichoke hearts tossed in butter, cultivated mushrooms and thick slices of truffles.  Strain the stock, add an equal quantity of creme fraiche and reduce.  Pour this sauce over the birds.  Cover the dish and place in a preheated oven at 180ºC(350ºF, gas 4) for 10 minutes.  Serve the quails in the casserole.

QUAIL, BOBWHITE  A species of quail, Colinus virginlanus, a member of the Pbasianidae, family originally from North America and found also in some parts of tropical Africa.  Recently introduced into France, the bobwhite is one of the species that may be shot for sport; if has therefore become the object of breeding.  It is prepared in the same way as the common quail, which it resembles.

QUARTS DE CHAUME  A sweet white wine produced from Chenin Blanc grapes grown within the Coteaux-du-Layon appellation fothe Loire Valley.  It took its name from the fact that former owner of that particular section of the vineyard used to retain a quarter of the vintage for his own use.  The wines are made only in the best vintage and usually only with grapes affected by noble rot (botrytis)  They are capable of long ageing.

QUASI  A French cut of veal taken from the  rump (corresponding to rump steak in beef)  In Anjou it is called the cul-de-veau and is used to make many poach the quenelles for 15 minutes, without letting, the water boil.  Drain them and leave to get cold, then proceed according to the recipe.

Pike quenelles a la a la florenntine

Prepare some pike quenelles, spinach in cream, and a bechamel sauce enriched with cream: 100 ml (4 fl oz 7 tablespoons) creme fraiche to 400 ml (14 fl oz, 1¾ cups) bechamel sauce; the sauce should be very thick.  Butter a gratin dish and spread the spinach over the bottom of the dish.  Arrange the quenelles on top, mask them with the bechamel sauce, sprinkle with grated cheese and dot with pieces of butter.  Brown in a preheated oven at 230ºC (450ºF, gas 8)

pike quenelles mousseline

Work 500 g (18 oz) pike flesh, 1 teaspoon salt, a pinch of white pepper and a pinch of grated nutmeg in a blender, then add 3 egg whites one by one.  When the mixture is smooth, pour into a bowl and refrigerate.  Also refrigerate 600 ml (1 pint, 2½ cups) creme fraiche and the blender goblet.  When the fish mixture is cold, pour it back into the blender goblet, and 250 ml (8 fl oz, 1 cup) of the chilled creme fraiche and blend for a few seconds, until it is thoroughly incorporated.  Add a further 200 ml (7 fl oz, 3/4 cup) creme fraiche, blend again, then repeat the process with the remaining creme fraiche.  Shape the mixture into quenelles and poach as for ordinary pike quenelles.

Salmon quenelles

These are made in the same way as pike quenelles, but using salmon instead of pike.  Poach, arrange on a dish, then cover them completely with Nantua sauce, cream sauce or white wine sauce.

Veal quenelles

Make a godiveau with cream and chill it for at least 30 minutes.  With floured hands, roll the mixture into balls.  Press these into the shape of large olives poach them, then proceeds as in any of the recipes for pike quenelles; for example cook them in a bechamel sauce enriched with creme fraiche.

            Chicken meat can be used to make quenelles in the same way.

Quercy  This French region, and its capital cahors, is renowned for cuisine similar to that of its neighbour, Perigold.

            The soups are outstanding tourth with garlic and onion, cabbage soup accompanied by miques (cornmeal dumbplings), and vegetable soups of which the remain  after all the bread and vegetable have been eaten are drunk with red or white wine  (this is known as le chabrot)

            For many, however, Quercy is best known for its truffles these may be eaten rolled in bacon rashers (slices) enclosed in puff pastry, in salad, with hard boiled (hard-cooked) eggs sprinkled with verjuice lemon juice and walnut oil; or added to pates  poultry and game dishes and omelettes.

QUESO  TheSpanish word for cheese.  Numerous cheeses in Spain and Latin America are called simply queso followed by a qualifying adjective.  For example, there is a queso anejo of Mexico a dry crumby cheese made from goat’s or cow’s milk, served with cornmeal pancakes and sometimes sprinkled with red pepper (it is then known as enchabilado); the queso de bola of Mexico and Spain, made from cow’s milk and resembling Edam; the Chilean queso de cabra, a round white fresh goat’s milk cheese, the Spanish queso de cabrales, a type of blue goats or ewe’s milk cheese, the queso de crema of Costa Rica, a cow’s milk cheese with a pressed curd; the Spanish queso de Mabon, a pressed cow’s milk cheese; the queso de puna from Puerto Rico made from skimmed cow’s milk and eaten, fresh and the queso de mano from Venezuela a round cow’s milk cheese wrapped in banana leaves, with a pressed and rubbery curd.

QUETSCH   type of plum with mauve skin and sweet, well flavoured, yellow flesh.  It is grown mostly in Alsace, from where it gets its original German name (Zuetsche).  It is particularly suitable for tarts, compotes and jams and is the source of a well known brandy, which is smooth and fruity.

QUICHE  An open tart filled with a mixture of beaten, creme fraiche and pieces of bacon, served hot as a first course or hors d'oeuvre.  Originating in Lorraine (the name comes from the German Kachen,m meaning cake) it has become a classic of French cuisine and is also widely enjoyed in other countries.

            Its origins go back to the 16^th century; in Nancy, where it is a speciality, its local name is feaouse.  Quiches used to bne made from bread dough, but now shortcrust or puff pastry is used.  In some areas now shortcrust or puff pastry is used.  In some areas of Lorraine any pastry tart filled with migaine (eggs and cream) mixed with onions, cream cheese or pumpkin is called a quiche, and elsewhere quiches can be made with cheese, ham bacon, onion, mushrooms, seafood and various other ingredients.

            A quiche tourangelle is filled with rilletes and beaten eggs, sprinkled with chopped fresh parsley and served warm.

RECIPES

Quiche lorraine

Make some lining pastry with 250 g (9 oz, 2¼ pastry) plain (all purpose) flour, 125 g 4½ oz, ½ cup) butter, a generous pinch of salt. 1 egg and 3 tablespoons very cold water.  Roll it into a ball and chill in the refrigerator for a few hours.  Then roll it out to a thickness of 5 mm (½ in) and line a buttered and floured tart tin (pan) 23 cm (9 in) in diameter brining the edges of the pastry up to extend slightly beyond the tin edge.  Prick it all over and cook blind in a preheated oven at 200ºC (400º F, gas 6) for 12-14 minutes.  Leave to cool.

Mussel quiche

Cook 450 (l lb) mussels and remove them from their shells,  Reserve the mussel cooking liquor.

            Make a shortcrust pastry (basic pie dough; see short pastry) with 200 g (7 oz, 1¾ cups) plain (all purpose) flour, 100 g (4 oz,  l cup ) butter, 4 tablespoons water and 3 pinches of salt.  Rool oput the dough to a thickness of 3 mm (1/8 in) and use it to line a 23 cm (9 in) tart tin (pan).  Spread the mussels over the base Mix 1 whole egg with 50 g (2 oz, ½ cup) double (heavy) cream, 250 ml (8 fl oz, 1 cup) milk diluted with some of the mussel cooking liquor and salt and pepper; pour over the mussels cooking liquor and salt and pepper pour over the mussels.  Cook the quiche in a preheated oven at 220ºC (425ºF, gas 7) for 30 minutes and serve with a well chilled white wine.

QUIGNON  a piece of bread usually the end crust of a loaf.  /the word is a modification of coignon from the Latin cunelus (a snmall coin).  In Planders at Christmas, they make cougnouts, little cakes of yeast dough in the shape of swaddled child, in Provence these are known as cuignots.

QUINCE  The yellow fruit of a tree native to Asia but widely cultivated in temperate region.  Round or pear-shaped, it is covered with a fine down when ripe.  It is an aromatic fruit, and its flesh, which is very hard and tart when raw, is

rich in tannin and pectin.  Quince is too hard to be palatable raw, but it is used to make some fragrant and delicate dishes in Europe, it is used to make confectionery, liqueurs and jam (the word marmalade comes from the Portuguese marmelo, meaning quince).

            The quince tree is native to the caucasus and Iran and was known as the pear of Cydonia.  It was very popular with the Greeks who ate it hollowed out, filled with honey and cooked in a pastry case.  The Romans extracted an essential oil from the fruit that was used in perfumery.  It has been known in France for centuries and has been used not only in cookery but also in perfumery and medicine.  In the 14t^h century Menagier de Paris, there is a recipe for quince paste and there is an equally ancient recipe in Spain, where it is called dulce de membrillo.  Quiince is used in the preparation of compotes and jellies, as  well as in ratafia and fruit pastes. In the East it may be eaten with salt, or stuffed or used in tajines and stews.  It may even be used as a garnish for roast poultry, such as  quail or chicken.

RECIPES

Baked quinces

Generally butter an ovenproof dish.  Peel 4 very ripe quinces and hollow them out carefully with an apple corer.  Mix 100 ml (4 fl oz, 7 tablespoons) double (heavy) cream with 65 g (2½ oz,, 5 tablespoons) cster (superfine) sugar and fill the quinces with the mixture.  Sprinkle the fruit with 125 g (4½ oz, ½ cup) caster (superfine) sugar and bake in a preheated oven at 220ºC (425º F, gas 7) for 30-35 minutes basting several times.

Quince liqueur or ratafia

Cut the quinces into quarters and remove the seeds. Shred the fruit without peeling.  Place in a bowl, cover and leave to stand in a cool place for 3 days.  Squeeze them through muslin (cheesecloth) and collect the juice.  Add an equal volume of spirit or vodka to the juice.  For each 1 litre (1¼ cups) of the mixture add 300 g (11 oz, 1¼ cups) caster (superfine), sugar, 1 clove and a small piece of cinnamon stick.  Infuse in a jar for 2 months, then strain through muslin (cheesecloth) and bottle.

QUINCY  A dry white AOC wine from berry. In the  upper reaches of the   river it  is made from the  Sauvignon grape , is of  high quality and somewhat similar to white Sancerre.

QUINOA Seed of Chenopodnom quino, a plant  cultiated by the south –American  Incas for the leaves  and seed Quinoa is a staple in the highland of South American , includingBolvia Chille Colombia, Ecuador and pero . the seed are also grown to a small extent in the USA and Britain. Quinoa is used as a grain or milled to produce a variety of product  including flour for baked good, breafast cereals and animals feed. Quinoa  flour is combined with  wheat for breadmaking  since  it does not contain gluten.

QUINQUINA Any various wine – based aperitifs containing a center proportion  of crushed cinchona  bark: the Flavour is slightly bitter . due to the quinine in the bark .and some gentian root in the sprint and white  wine Alternative 5thje  peel of a Seville orange , raising and cinchona bark can be macerated  in 90ºalcohol red wine  and cassias.

QUORN The trade name for mycopprotein a protein rich manifacture fungi Cultivate from a starter based on egg white (albumen) and processes  to  from chunks, slices or mine : quorm is avalable  as a plain  ingredient or in prepared food its texture  is  similar  to tender  chicken and its  flavour is bland it absorbs the flavour of ingredient , aromatics and season with which  it is cooked.