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.
© 1903 All rights reserved. Published by Taylor and Francis.