Cailles a la Grecque
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France
Known as a French recipe, with similar versions prepared across other nations.
Method
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- 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.
Plating
Cookware for this recipe
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Saucepan