Cailles en Caisses

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 quail
  • 1 small can mousse de foie gras
  • truffles
  • well-flavoured stock (optional)
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Bone quail and stuff them with mousse de foie gras, putting a truffle or part of a truffle in the centre of each. Sew them up, making them as neat a shape as possible.

Braise birds or poach them in well-flavoured stock until tender. Remove from pan and cool. Remove trussing threads and coat each quail with Brown Chaudfroid Sauce. When set, place each bird in an individual ramekin