Poach the quails in veal stock and allow to cool. Remove the breasts.
Prepare cases of orange or tangerine skins by cutting round the top third of the fruit with a knife, then removing the insides carefully. Place one or two of the quails breasts in each case, fill with a Port wine jelly and allow to set.
To serve: pipe on top of each, a small decoration of Granité prepared from the juice of the fruit used.
© 1903 All rights reserved. Published by Taylor and Francis.