Select very fresh, plump quails; remove the gizzards, season the inside with a few grains of salt and
Arrange in a shallow pan, close to each other and season with
Moisten to just cover with sufficient excellent, gelatinous, amber-coloured veal stock; cover, bring to the boil and allow to poach gently for 12 minutes.
This done, add a Julienne of truffle (raw if possible) of about one-third the quantity of the vegetables and allow to cook for a further 2 minutes.
Arrange the quails in a timbale or deep dish and cover with the cooking liquid and Julienne after first removing all fat.
© 1903 All rights reserved. Published by Taylor and Francis.