Prepare the quails as for Cailles Richelieu. Add the Julienne of vegetables and moisten with two-third Château-Yquem and one-third veal stock. Cover and cook together as indicated in the recipe.
After 12 minutes of cooking, remove the quails to a clean pan, pass the cooking liquid through a fine strainer over the quails and discard the Julienne. Add 10 slices of truffle per quail and cook together for a further 2 minutes.
Arrange the quails in a timbale with the slices of truffle and cover with the cooking liquid after first removing all fat. Allow to cool and place in the refrigerator to set.
To serve: set the dish on a block of ice.
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