3690 Cailles sous la Cendre

Old Method

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stuff the quails with a little fine game forcemeat containing chopped truffle; wrap each in a buttered vine leaf, then in a slice of salt pork fat and finally wrap in 2 sheets of strong buttered paper.

Place on the hearthstone of a fire or bed of a grill, cover with very hot cinders and allow to cook for approximately 30 minutes, replacing the cinders with fresh ones from time to time.

To serve: remove the outside charred paper and serve the quails as they are, still covered with the second sheet of paper.

Modern Method: stuff the quails with the forcemeat as before and wrap each in a slice of salt pork fat; place each on an oval of ordinary short paste. Moisten the edges and fold over the pastry to give the shape of a turnover; seal the edges well, brush with beaten egg and bake in a fairly hot oven for 25 to 30 minutes.