Chapter XVI · Poultry (Volaille) · No. 1884

1884—Cailles en Casserole

Cook them in butter, in the saucepan in which they will be served.

Swill with a few drops of brandy; add a little game fumet; cover, and serve very hot.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1884, p. 595. London: William Heinemann. Translation of Le Guide Culinaire (1903).

Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →