3704 Mandarines de Cailles

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Lightly cut the tangerines around the top third and remove the segments carefully. Dry the segments, remove their skin and glaze with aspic jelly.

Fill the skins of the tangerines three-quarters full with quail Mousse containing some very small dice of foie gras.

Coat the cooked quails breasts with brown Sauce Chaud-froid and place one on top of each Mousse. Surround each breast with a few of the glazed quarters of fruit.

Keep in the refrigerator until required and arrange on a serviette on a dish to serve.