Cailles glacées à la Romanée (Chilled Quails with Romanée Wine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Veal stock
- Romanée wine
- Verjuice Granité
Instructions
- Poach the quails in a veal stock to which Romanée wine has been added.
- Prepare them by the method given above for the chilled quails.
- Arrange them around a rock of verjuice Granité.