3699 Cailles Glacées Cerisette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach the quails in a strong, well flavoured and gelatinous veal stock containing a suitable amount of Champagne. When cooked and cold, mould them in oval moulds as explained in the preceding note.

Demould and arrange on a very cold dish around a pyramid of Granité made with cherry juice. Between each quail place a bouquet of very cold, stoned cherries which have poached in a lightly sweetened syrup.