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Cailles Roties

Caille's Roties is a baked quail dish cooked with pork fat, butter, and broth, served on toast with cresses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Quail and pork work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 308 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cailles Roties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the birds

  1. Clean, draw, and truss the quails neatly.

  2. Tie a piece of fat pork over the breast of each bird.

Bake and serve

  1. Place the birds in a baking pan with 1 tablespoon of butter and 2 tablespoons of boiling water.

  2. Bake in a 400°F (200°C) oven for 15 to 20 minutes, basting frequently with hot butter from the pan.

  3. Prepare a piece of toast for each bird, removing the crust and moistening with boiling broth and butter.

  4. Remove the pork from the birds, place them on the toast, and season with coarse sea salt and black pepper.

  5. Garnish with cresses and serve with a salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Quail + porktop 7% of all pairs
    Smell alikemoderate
    Cooked together308 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quails
Provide the main meat, cooked whole and trussed so it roasts evenly.
Fat pork
Tied over the breast to baste the bird with melting fat, keeping the lean meat moist.
Butter
Adds fat and flavour, and browns as it is spooned over the birds while baking.
Toast
Soaks up broth and butter, giving a moist base that the birds rest on.

The step that matters

Basting the birds while they bake. Spooning hot butter over the birds keeps the lean quail meat from drying out and helps the skin brown. Baking time is short, so the birds can overcook quickly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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