Quail Julienne
The meaning of julienne
The word julienne in French cuisine originally denoted only a method of finely slicing young vegetables into strips. However, on Russian soil at the turn of the 20th century, a fascinating transformation took place: this name came to be used for a hot appetizer made of small pieces of game or mushrooms, baked in cream under a golden cheese crust.
Quail was a traditional trophy of merchant and noble hunting, prized for its exceptionally tender and juicy meat.
In Moscow taverns
In famous Moscow taverns like Testov's or the Yar, such game juliennes were served in individual metal cocotte dishes as a quick, warming prelude before heavy main courses.
In the classic tradition
We serve this julienne in the classic tradition: delicate quail meat in a rich cream sauce beneath a golden crust.
