Panier de Cailles (Basket of Quails)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potato basket (see the Vegetables chapter)
- Salted pancakes
- Raw forcemeat
- 1 triangular croûton
- Quails
- Butter
- Cognac
- Verjus
- Quail essence
- Oranges
- White grapes
Instructions
- Prepare a potato basket as given in the Vegetables chapter.
- Line the inside with salted pancakes, sealed with raw forcemeat.
- Fill up the cavity with a triangular croûton.
- Cook the quails in butter in a casserole.
- Deglaze with a dash of Cognac and a few drops of verjus, and add a little quail essence.
- Dress the quails in the basket, alternating them with orange segments trimmed to the quick and peeled white grapes.
- Serve the stock with quail essence separately.