3679 Cailles Judic

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poêlé the quails and arrange them in a deep square dish, each one placed on a small freshly braised lettuce.

Prepare a mixture of cocks’ kidneys and truffles mixed together with Sauce Demi-glace flavoured with game essence and pour this over the quails.