Cailles Rôties Farcies Madame Brassart

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

This wonderfully rich dish of stuffed quails is named after the founder of Le Cordon Bleu, Madame Brassart. Boned quails, filled with a mixture of wild rice, foie gras and ceps, are roasted and served with two sauces.


  • 4 quails
  • Goose fat or a mixture of butter and oil
  • Salt and freshly ground pepper


Bone the quails whole (see box). Roast the carcasses at 200°C for 10 minutes, then use the bones to flavour the port sauce (see box).

Make the stuffing: simmer the rice in the