Cailles à la Grecque (Quails à la Grecque)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Butter
- Riz à la Grecque
- Game fumet
Instructions
- Cook the quails in butter, in a casserole.
- Half fill a timbale with riz à la Grecque and dress the quails in it.
- Deglaze the casserole with a few spoonfuls of game fumet.
- Pour the deglazing over the quails without removing its fat.