3677 Cailles Figaro

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place a piece of truffle inside each quail then enclose each quail in a piece of gut together with a piece of light veal glaze the size of a small walnut. Sew up carefully with thread leaving a space of 2 cm ( in) at each end. This will prevent the gut from bursting during cooking as it tends to shrink under the application of heat.

Poach the prepared quails in good veal stock and drain well.

Serve as they are in the gut.