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Restaurants & Bars

sour milk/ caille

mbe | Jun 6, 2004 03:18 PM

I was shopping at jean talon in the Saveurs du Marche (?) and saw soured milk for sale (caille). When I was in the Saguenay a few summers ago I had had a salad that was dressed with this milk.. it was... interesting. I'm wondering if this milk is used elsewhere in Quebequois cooking? Does this product have a use in French cooking from France? I know it is used in scottish baking to some extent.
p.s. I had always wanted to make a quail salad and dress it with this product.. une salade de cailles et sa vinaigrette

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