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Auguste Escoffier

3698 Cailles Glacées Carmen

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the quails for 12 minutes in a strong well flavoured and gelatinous veal stock containing a suitable amount of white Port. Allow to cool in the liquid; drain well and make very cold.

Remove all fat

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