3670 Cailles


Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Quails should be selected very plump and with firm white fat.

Other than spit-roasting which is to be preferred to oven roasting, quails admit to two other excellent methods of cooking—they may be cooked en Casserole with butter or poached in a good, well flavoured gelatinous veal stock.

This last method is admirably suited to quails and is frequently used.