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
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.
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