Remove the breasts from the quails, place them in hot butter and cook just to stiffen the surface of the flesh.
Prepare a Mousseline forcemeat with the rest of the quails. Butter the required number of small cutlet moulds and place
Demould and arrange in a circle on a round dish and stick each cutlet with a blanched quail’s foot. Fill the centre of the dish with a Julienne of mushrooms and truffle mixed with Sauce Demi-glace flavoured with quail Fumet.
© 1903 All rights reserved. Published by Taylor and Francis.