3695 Cailles Froides en Caisses

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the quails en Chaud-froid as in the preceding recipe. Place each in an oval, pleated fine porcelain dish or paper case and surround with a border of chopped jelly.

On each quail set a blanched quail’s head, the eyes of which are imitated by a small round of cooked egg white with a spot of truffle in the centre.