3674 Côtelettes de Cailles d’Aumale

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 a slice of truffle in the bottom of each, then line with a layer of the prepared forcemeat. Place one prepared Suprême of quail in each mould and cover with more of the same forcemeat. Place on a tray with a little water and cook in a medium oven.

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.