Pound together equal quantites of fresh pork fat and white truffle; insert a hazelnut-sized piece of this mixture into each quail then cook them en Casserole with
Have a Risotto prepared in advance and add to this the fat from the cooking of the quails.
Place the Risotto in a deep dish and fashion a hollow in its centre; arrange the quails in this hollow.
At the last moment deglaze the pan with game Fumet and sprinkle over the quails; serve immediately.
© 1903 All rights reserved. Published by Taylor and Francis.