3696 Cailles Cecilia

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the quails keeping them juicy and allow to become cold. Remove the breasts and discard the skins. With the remainder of the flesh and an equal amount of foie gras, prepare a fine smooth purée.

Place each breast of quail on a slice of foie gras of the same shape, sealing together with a little of the prepared purée; coat with brown Sauce Chaud- froid.

When the sauce has set well, arrange the breasts in a plain border mould which has been coated with jelly and decorated with truffle; the foie gras sides should be upwards in the mould. Fill the mould completely with jelly and place in the refrigerator to set.

When required, demould on to a serviette placed on a dish.