3708 Cailles à la Vendangeuse

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Roast the quails, allow them to cool then place each in a small cooked basket made of light short pastry. Set a base of rice or semolina in the centre of a round dish and surround with the prepared quails in baskets; on top of the base plant a leafy vineshoot bearing grapes.

Surround the quails with peeled and depipped black and white grapes, coated with a little light setting Champagne-flavoured aspic jelly.