Chapter XVI · Poultry (Volaille) · No. 1899
1899—Cailles à la Turque
Truss the quails as for an entrée; brown them in butter, and complete their cooking in pilaff rice, combined with a quarter of its weight of cooked and chopped egg-plant pulp.
Set the rice in a pyramid on a dish; place the quails all round (upright against the rice), and surround with a thread of quail fumet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1899, p. 598. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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