3694 Chaud-froid de Cailles en Belle-vue

Name: Chaud-froid de Cailles en Belle-vue
Cuisine: France
Ingredients: quail; cooking liquor; cooked egg white; breasts; foie gras; game; veal stock; truffle; aspic jelly; quails

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the quails and stuff each with a piece of Gratin Forcemeat C made with game, each containing a small baton of