CAILLES AUX CERISES

Ingredients

• For four quails
• cook them with butter
• a glass of port
• a piece of orange rind
• three tablespoonfuls of excellent veal stock
• three tablespoonfuls of red-currant jelly
• about forty cherries
• boiling syrup of about 18°

Method

1. 1

   Truss the quails and cook them with butter in a saucepan.

2. 2

   Swill with a little brandy and a glass of port, in which a piece of orange rind should have soaked.

3. 3

   Add three tablespoonfuls of excellent veal stock, three tablespoonfuls of red-currant jelly and about forty cherries, previously poached in syrup and cooled.

4. 4

   Drain cherries before adding them to the quail, and sharpen the sauce with lemon juice if too insipid.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 343. The excerpt below is the record exactly as published.

CAILLES AUX CERISES For four quails :—Truss them as for an entrée and cook them with butter in a saucepan. Swill with a little brandy and a glass of port, in which a piece of orange rind should have soaked. Add three tablespoonfuls of excellent veal stock, three table- spoonfuls of red-currant jelly and about forty cherries, pre- viously poached in a boiling syrup of about 18°

Cook this with the app: pantry check, scaling, and the assistant.