3673 Cailles aux Cerises

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 4 Quails: Truss the quails en Entrée and cook them en Casserole with butter.

Deglaze the casserole with a little brandy and ½ dl (2 fl oz or ¼ U.S. cup) Port wine in which a piece of orange peel has been soaked. Add 3 tbsgood veal stock, 1 tbsredcurrant jelly and 40 stoned Morello cherries, poached in a syrup of about 18° on the saccharometer and cooled in the syrup. Drain these cherries before adding to the quails.

If the sauce is too sweet, acidulate it with a few drops of lemon juice.