Chapter XVI · Poultry (Volaille) · No. 1891
1891—Cailles Lucullus
Cook the quails in butter. Dish them in a circle on a round dish, each on an oval or rectangular fried croûton, and between each set a fine truffle cooked in Champagne and chicken glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1891, p. 596. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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