Chapter XVI · Poultry (Volaille) · No. 1888
1888—Cailles à la Grecque
Cook the quails in a saucepan, and set them in a timbale, half-garnished with “Riz à la Grecque.” Swill the saucepan with a few tablespoonfuls of game fumet, and pour this swilling-liquor over the quails, without clearing it of grease.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1888, p. 596. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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