3688 Cailles Richelieu

Name: Cailles Richelieu
Cuisine: France
Ingredients: truffle; vegetables; veal stock; quails; gizzards; plump quails; celery; onion; raw truffle; carrot; salt; brandy; butter

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Select very fresh, plump quails; remove the gizzards, season the inside with a few grains of salt and a few drops