Bone out the quails and stuff each with
When quite cold, drain well, dry them and dip into a good brown Sauce Chaud-froid made with quail Fumet. Place on a tray and decorate the breasts of the quails neatly with fine shapes of truffle and cooked egg white. Glaze carefully with aspic jelly so as to fix the decoration then allow to set.
Carefully trim off any excess sauce from around the quails and arrange them in a deep square dish. Cover them entirely with an excellent clear aspic jelly and place in a refrigerator until required for serving.
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