3684 Cailles au Nid

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the quails, stuff them, form into round balls and poach them as for Cailles Lucullus.

When ready, place each quail in a large artichoke bottom cooked in butter; coat with a little Sauce Demi-glace finished with quail essence, and glaze them in the oven.

This done, surround the quails with small Quenelles of game forcemeat the size of very small eggs; decorate the sides of the artichoke bottoms with a very fine piping of chestnut purée about the size of vermicelli so as to imitate nests. This is best done using a small comet and a very small plain piping tube.

Place a quail’s head on top of each quail.