Quail in Pastry

A classic example of late Victorian high-end cookery, this uses several techniques and is very time-consuming, but the result is excellent. It was developed as a restaurant dish, as the impetus in cookery passed from domestic chefs to restaurateurs. The end of the 19th century was the age of the French chef and restaurateur (Georges) Auguste Escoffier, and the rise of restaurants as places in which the ric