Chapter XVI · Poultry (Volaille) · No. 1914
1914—Cailles Richelieu Froides
Prepare these like the “Hot Cailles Richelieu”; place them in a square, deep dish; cover with the cooking-liquor and the garnish and let them cool until the cooking-liquor sets. Then clear the dish of all grease and serve on a block of ice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1914, p. 601. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →