Early in my career I worked at the famed Le Gavroche restaurant in London, circa 1978-81. Chef/Owner Albert Roux tapped me for a restaurant partnership in America. In preparation for that arrangement, I went through a very thorough and rigorous training program. When time came for me to return to America, I was presented with three large binders from the recipe archives of chef Albert.
The dishes represent a wide repertoire of dishes prepared by both chefs Albert and his brother Michel. Mostly in culinary French, I am delighted to share these archives with my fellow chefs and gourmands. Many of the dishes are from the Grand Cuisine in the style of Careme, Escoffier, Duboise and that ilk. Included are some of the dishes they prepared while in private service to the Rothschilds and Queen Mum of Great Britain.
Here are a few recipes for Quail. It is not a bird we see much these days on menus.
Bon Appétite, Chef Michael Hutchings