CAILLES FIGARO
From A guide to modern cookery, 1909
Serves 1
Serve the quails as they leave their cooking-liquor.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 344. The excerpt below is the record exactly as published.
CAILLES FIGARO Insert a piece of truffle into each quail, and wrap them each in a piece of gut together with a bit of pale veal glaze, the size of a pigeon’s egg. String the pieces of gut at two points one in. from either extremity of the quails, that the envelope may not burst while cooking. Poach the quails in good veal stock
Cook this with the app: pantry check, scaling, and the assistant.