3705 Cailles Nillson

Method

Prepare the quails as for Cailles au Château- Yquem and place each one in a small silver Cassolette. Cover with the cooking liquid after removing the fat and passing through a fine strainer. Allow to set.

Surround each quail with 4 nice, very White cocks’ kidneys and set the Cassolettes on a block of ice for service.

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