Quail en Cocotte

Preparation info
    • Difficulty


Appears in

By Édouard de Pomiane

Published 1930

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A quail is a little too large to cook in ten minutes. It needs at least a quarter of an hour. So if you wish to prepare it rapidly, buy it already plucked and drawn.

Using scissors, cut it open down the length of the spinal column. Open it; flatten it out with an iron. Cook it in butter