3706 Cailles Froides Richelieu

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the quails à la Richelieu and allow them to become cold in the cooking liquid.

Place in a deep square dish and cover them with the Julienne and the cooking liquid. Allow to set and place on a block of ice to serve.