Chapter XVI · Poultry (Volaille) · No. 1918
1918—Land Rail, Roi de Cailles ou Râle de Genêts
The Land Rail, which must not be confused with the Water Rail, is most often served roasted, but all the quail recipes, hot or cold (except those in which Granité forms an accompaniment) may be applied to it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1918, p. 602. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →