3703 Filets de Cailles aux Pommes d’Or

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poach the quails in veal stock and allow to cool. Remove the breasts.

Prepare cases of orange or tangerine skins by cutting round the top third of the fruit with a knife, then removing the insides carefully. Place one or two of the quails breasts in each case, fill with a Port wine jelly and allow to set.

To serve: pipe on top of each, a small decoration of Granité prepared from the juice of the fruit used.