Prepare the quails en Chaud-froid as in the preceding recipe. Place each in an oval, pleated fine porcelain dish or paper case and surround with a border of chopped jelly.
On each quail set a blanched quail’s head, the eyes of which are imitated by a small round of cooked egg white with a spot of truffle in the centre.
© 1903 All rights reserved. Published by Taylor and Francis.