3683 Cailles à la Minute

Name: Cailles à la Minute
Cuisine: France
Ingredients: quails

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Split the quails open from the back without separating the two halves; open them up, lightly flatten and prepare as indicated for Pigeonneaux à la minute.