3674 Côtelettes de Cailles d’Aumale

Name: Côtelettes de Cailles d’Aumale
Cuisine: France
Ingredients: quails; breasts; mousseline; butter; butter; forcemeat; quail; truffle; mushrooms; water

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Remove the breasts from the quails, place them in hot butter and cook just to stiffen the surface of the flesh.

Prepare a Mousseline