3702 Cailles Glacées au Romanée

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poach the quails in a veal stock containing Romanée wine and mould them as previously indicated.

Demould and arrange them around a pyramid of Granité made with verjuice.