Cailles à la Turque (Quails in the Turkish Style)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Truss the quails as for an Entrée.
  2. Colour them in butter.
  3. Finish cooking them in a riz Pilaw to which a quarter of its weight of cooked, chopped aubergine flesh has been added.
  4. Arrange the rice in a pyramid on a round dish and set the quails around it, standing upright along the rice.
  5. Surround with a cordon of quail fumet.

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