3692 Cailles à la Turque

Name: Cailles à la Turque
Cuisine: France
Ingredients: quail stock; rice; eggplant; quails; butter

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