3678 Cailles à la Grecque

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place the quails in a covered casserole with a little butter and cook in a hot oven.

Half fill a deep dish with Riz à la Grecque and place the quails on top. Deglaze the casserole with a few spoonfuls of good Game Stock, remove any fat and pour the gravy over the quails.