3682 Mignonettes de Cailles

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cut 6 nice plump quails in half, bone them out and reserve the ends of the feet.

Place the half quails in hot butter to set and firm the surfaces of the flesh, drain them well and allow to become cold. Cover the inside surfaces with a 1 cm ( in) thick layer of a mixture consisting of two-thirds Parfait of foie gras crushed with a fork and one-third chicken forcemeat.

Flour, egg and breadcrumb them using fresh white breadcrumbs and shallow fry in clarified butter to a golden brown on both sides. Place each half quail on a shape of cooked puff pastry and arrange on a suitable dish.

Serve accompanied with a dish of buttered asparagus tips or buttered peas and a sauceboat of Sauce Chateaubriand.