Chapter XVI · Poultry (Volaille) · No. 1894
1894—Cailles aux Raisins
Cook the quails in butter. Swill the utensil with a few drops of dry, white wine and a little verjuice; add half a tablespoonful of strong game fumet for each quail; and dish in a very hot cocotte with about one oz. of fresh peeled grapes for each quail.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1894, p. 597. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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