3689 Risotto de Cailles

Preparation info

  • Difficulty

    Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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 a little butter.

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.