Chapter XVI · Poultry (Volaille) · No. 1902
1902—Cailles en Caisses
Prepare the quails as for a chaud-froid, as above; but set each in an oval, pleated case of delicate porcelain or paper. Border with a thin thread of chopped jelly, and on each quail set a head, the eyes of which may be imitated by means of a ring of white of egg and a central spot of truffle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1902, p. 599. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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