3705 Cailles Nillson

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare the quails as for Cailles au Château- Yquem and place each one in a small silver Cassolette. Cover with the cooking liquid after removing the fat and passing through a fine strainer. Allow to set.

Surround each quail with 4 nice, very White cocks’ kidneys and set the Cassolettes on a block of ice for service.