Chapter XVI · Poultry (Volaille) · No. 1889
1889—Cailles Juliette
Divide the quails into two along the back and do not separate the two halves; season them; sprinkle them with melted butter and finely-chopped truffle. Wrap each quail in a piece of pig’s caul; sprinkle again with melted butter and fine raspings, and grill gently.
Dish the quails and sprinkle them with a few drops of verjuice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1889, p. 596. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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