3687 Cailles aux Raisins

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cook the quails en Casserole with a little butter; when ready, place them in a very hot Terrine along with 8 to 10 peeled and depipped grapes per quail.

Deglaze the pan with a little dry white wine and a few drops of verjuice, add ½ tbsstrongly flavoured game Fumet per quail and pour this over the quails.