1914 - Chinese-Japanese Cook Book

Japanese - Broiled Quail or Pigeons

DDV CULINARY

Quail (or pigeons);
mushrooms;
aburage (bean cheese paste) Tofu;
olive oil;
parsley.

Prepare the quail or pigeons the day before using
by washing and singeing and rubbing with salt,
then put them away in cool place.
Next day take half a pound of aburage, and fry the Tofu cakes in oil.
Set in warm place to drain off the oil while toasting the birds.
Dip the birds in olive oil, then in dry flour, and toast over a red-hot fire,
turning quickly until they are a crisp brown.
Place each bird, or half of a bird, if it is a pigeon, on the fried Tofu,
and have some white mushrooms which have been fried in oil,
placed around the birds.
Then sprinkle with chopped parsley,
and serve very hot.