Chapter XVI · Poultry (Volaille) · No. 1913
1913—Cailles Nillson
Proceed as for “Cailles au Château-Yquem,” and set each quail in a small, silver cassolette. Cover with the cooking-liquor, cleared of grease and strained, and surround each quail with four small very white cocks’ kidneys.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1913, p. 601. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →