Poach the quails in a strong, well flavoured and gelatinous veal stock containing a suitable amount of Champagne. When cooked and cold, mould them in oval moulds as explained in the preceding note.
Demould and arrange on a very cold dish around a pyramid of Granité made with cherry juice. Between each quail place a bouquet of very cold, stoned cherries which have poached in a lightly sweetened syrup.
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