Cailles Juliette
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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
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- Divide the quails into two along the back and do not separate the two halves;
- season them;
- sprinkle them with melted butter and finely-chopped truffle.
- Wrap each quail in a piece of pig’s caul;
- sprinkle again with melted butter and fine raspings, and grill gently.
- Dish the quails and sprinkle them with a few drops of verjuice.
Plating
Cookware for this recipe
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board