Chapter XIII · Soups · No. 618
618—Consommé à l’Essence de Cailles
Use roast quails in the proportion of two for each pint of consommé; the fillets may be reserved for a cold entrée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 618, p. 223. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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