3692 Cailles à la Turque

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.