3681 Cailles Lucullus

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Take large truffles which have been cooked with Madeira or Champagne and cut them in half. Cut the bottom of each half level then empty them with a vegetable scoop leaving them in the shape of cases.

Bone out the quails and fill with a fine Gratin Forcemeat C made with game and mixed with egg yolks, the chopped reserved insides of the truffles and a little flamed brandy.

Form the quails into the shape of balls and wrap each lightly in a square of muslin. Sew up well so as to give a nice round shape, then poach them in an excellent stock for 20 minutes.

When ready, remove, tighten up the muslin again and leave to cool for 10 minutes.

Remove the muslins and place one quail in each half truffle case; place on a tray, coat with Sauce Demi-glace containing some quail Fumet and place in the oven for a few minutes to heat and set a nice glossy coating on the quails.

Place a little of the same sauce on the bottom of a suitable dish, arrange the prepared quails on top and serve accompanied with a sauceboat of the same sauce.