1895—Cailles Richelieu

Select some fresh and plump quails; remove their gizzards; season them inside with a grain of salt and a few drops of brandy; insert a piece of raw truffle into each bird, and truss them as for an entrée. Set them in a sautépan, snugly pressed one against the other, and season them with salt. Cover them with a coarse julienne of carrots, onions and celery, cooked in butter, and prepared as far as possible from new vegetables.

Moisten, just enough to cover, with some succulent amber-coloured veal stock, gelatinous and fine; cover, boil, and then poach gently for twelve minutes.

This done, add a julienne of truffles (raw if possible) which should equal only half of the vegetable julienne, and poach for a further two minutes, that the truffles may cook and the quails be done.

Dish in a timbale, clear of grease, and pour the cooking-liquor and the julienne over the quails.

Pilaff rice is often served with quails prepared in this way.