Cailles a la Normande
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Peel, mince and toss some apples in butter, as explained under “Faisan à la Normande.” Allow half an apple per quail.
- Garnish the bottom of a cocotte with some of these apples;
- upon them set the quails, browned in butter;
- add what remains of the apples;
- sprinkle with a few tablespoonfuls of cream, and complete the cooking in the oven.
Plating
Cookware for this recipe
-
Casserole pot
-
Chef's knife
-
Cutting board
-
Vegetable peeler