[1889—CAILLES JULIETTE]
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.
[1890—CAILLES JUDIC]
[Poële] the quails.
Dish them in the form of a crown, each on a small, braised lettuce, with a cock’s kidney on either side and a truffle on top. Coat with a half-glaze sauce prepared with quail [fumet].
[1891—CAILLES LUCULLUS]
Cook the quails in butter. Dish them in a circle on a round dish, each on an oval or rectangular fried [croûton], and between each set a fine truffle cooked in Champagne and chicken glaze.
[1892—CAILLES A LA NORMANDE]
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.