3671 Cailles en Caisses

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the quails from the back and stuff with a Gratin Forcemeat C made from their livers, some chicken livers and containing chopped truffle.

Re-form them and wrap each in a thin slice of salt pork fat. Place in a buttered pan close together so that they will not lose their shape whilst cooking; sprinkle well with melted butter and cook in a hot oven for 12 minutes.

Place a little thick Sauce Duxelles in the bottom of buttered, oval pleated paper or porcelain cases; place one quail in each. Replace in the oven to finish cooking then glaze with a little Sauce Demi- glace flavoured with quail Fumet.

Place a nice slice of truffle on the top of each quail just before serving.