3694 Chaud-froid de Cailles en Belle-vue

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Bone out the quails and stuff each with a piece of Gratin Forcemeat C made with game, each containing a small baton of foie gras and the same of truffle, set in its centre. Reshape the quails to their original form, wrap each in a square of muslin and poach them for 20 minutes in an excellent veal stock; allow to cool in the cooking liquor.

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.