Cailles aux Coings (Quails with Quinces)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Cognac
- Quince peelings
- Butter
- Quince jelly
Instructions
- Two days in advance, shut the quails in a terrine with a little Cognac and quince peelings, well yellow and well ripe.
- Keep the terrine in a cool place.
- When ready to cook, remove the quince peelings.
- Add a good piece of butter and close the terrine hermetically.
- Cook in a hot oven for 20 minutes.
- Serve the quails in the terrine, with a sauceboat of quince jelly separately.