3680 Cailles Grillées Julie

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut open the quails from the back without separating the two halves. Lightly flatten them, season and sprinkle with butter and finely chopped truffle.

Wrap each in a piece of caul, sprinkle with melted butter and fine white breadcrumbs and grill gently on both sides.

When ready, arrange on a dish and sprinkle with a few drops of verjuice.