Chapter XVI · Poultry (Volaille) · No. 1890
Built upon: No. 250Poëlings
1890—Cailles Judic
No. 250, Poëlings the quails.
Dish them in the form of a crown, each on a small, braised lettuce, with a cock’s kidney on either side and a truffle on top. Coat with a half-glaze sauce prepared with quail fumet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1890, p. 596. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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