By Auguste Escoffier
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.
© 1903 All rights reserved. Published by Taylor and Francis.