3698 Cailles Glacées Carmen

Method

Poach the quails for 12 minutes in a strong well flavoured and gelatinous veal stock containing a suitable amount of white Port. Allow to cool in the liquid; drain well and make very cold.

Remove all fat from the liquid which should be sufficiently gelatinous to set, pass through a fine strainer and use it to glaze the quails.

Arrange the glazed quails in a circle in a timbale set in crushed ice and place a pyramid of lightly sweetened pomegranate Granité in the centre. The Granité may be placed in the centre of a very cold flat dish and surrounded with the quails.

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