Cailles Judic (Quails Judic)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Small lettuces
- Cocks' kidneys
- Truffle
- Sauce Demi-glace with quail fumet
Instructions
- Pot-roast the quails.
- Dress them in a crown, each one on a small braised lettuce.
- Place a cock's kidney on either side of each quail and a slice of truffle on top.
- Coat with sauce Demi-glace with quail fumet.