Chapter XVI · Poultry (Volaille) · No. 1908
1908—Cailles glacées au Romanée
Poach the quails
in stock combined with Romanée wine, and set them round a rock
of Granité made with verjuice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1908, p. 600. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →