3697 Cailles au Château-Yquem

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare the quails as for Cailles Richelieu. Add the Julienne of vegetables and moisten with two-third Château-Yquem and one-third veal stock. Cover and cook together as indicated in the recipe.

After 12 minutes of cooking, remove the quails to a clean pan, pass the cooking liquid through a fine strainer over the quails and discard the Julienne. Add 10 slices of truffle per quail and cook together for a further 2 minutes.

Arrange the quails in a timbale with the slices of truffle and cover with the cooking liquid after first removing all fat. Allow to cool and place in the refrigerator to set.

To serve: set the dish on a block of ice.