3692 Cailles à la Turque

Method

Truss the quails en Entrée, colour them in butter and complete their cooking in a Riz Pilaw containing a quarter its weight of cooked and chopped eggplant.

Mould the rice pyramid shape on a round dish and arrange the quails around its base standing upright against the rice. Surround with a cordon of well reduced quail stock.

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