"Quail in the style of Stanislas." Quails cooked with truffles and foie gras.

"Quail in the style of Talleyrand." Quails cooked with truffles.

"Quails in Turkish style." Quails are trussed, seasoned and roasted, served with rice pillao with the cooking juices deglazed with game stock.

"Quail in the style of the wine grower." A dish from Burgundy of quail cooked with grapes and marc.

Quail with grapes. Quails roasted en cocotte with white grapes and verjuice.

"Quail Brillat-Savarin." Quails cooked with truffles and foie gras.

"Casseroled quails." Quails are fried in butter, deglazed with brandy and game stock. They are then placed in a casserole with the cooking juices.

Quails brushed with oil, seasoned and grilled.

Quails cooked in Madeira, boned and stuffed with minced (US: ground) truffle and game. They are then poached and served on croûtons or on skiceds of truffle.

"Quail Saint Mars." Quails cooked with truffles.