3685 Cailles à la Normande

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select nice even-shaped pippin apples; cut off the top third horizontally and empty them out to form cases; hollow out the tops of the apples as well.

Place 15 g (½ oz) butter in each quail then colour them in butter; place one quail in each of the apples, sprinkle with a little Calvados and cover with the tops of the apples.

Enclose each apple with its quail in a layer of short paste as one would a Rabotte de Pomme. Place on a baking tray, brush with beaten egg and place in a hot oven for approximately 30 minutes.

To serve: arrange on a serviette.