3678 Cailles à la Grecque

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.