1896—Rizotto de Cailles

Into each quail insert a piece of fresh, pounded pork fat, the size of a hazel nut, combined with an equal quantity of white truffle; and cook them in a saucepan with butter.

Add their fat to a previously-prepared Rizotto. Dish this rizotto in a timbale, and hollow it out so as to make a nest for the quails.

Sprinkle the latter with the saucepan-swillings, consisting of game fumet; and send the dish to the table at once.