Chapter XVI · Poultry (Volaille) · No. 1903
1903—Cailles glacées au Granite
I shall only give a few recipes of this class; for the series is a long one, and I recommend them more particularly on account of their quaintness. These dishes, wherein a sugary and glazed preparation is introduced, are highly esteemed in summer; but they really belong to the culinary repertory of hot countries.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1903, p. 599. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →