Chapter XVI · Poultry (Volaille) · No. 1892
1892—Cailles à la Normande
Peel, mince and toss some apples in butter, as explained under “Faisan à la Normande.” Allow half an apple per quail. Garnish the bottom of a cocotte with some of these apples; upon them set the quails, browned in butter; add what remains of the apples; sprinkle with a few tablespoonfuls of cream, and complete the cooking in the oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1892, p. 596. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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