1904—Cailles glacées Cerisette

Prepare the quails as for an entrée and poach them for 12 minutes in a strong veal stock, with Champagne. This done, put them each into a small, oval mould; fill up these moulds with cooking-liquor, cleared of all grease and strained, and leave them to set on ice.

This preliminary procedure applies to all quail dishes in this series.

Now prepare a Granité with cherry juice (see No. 2930, Granités).

Set this Granité in a pyramid on a dish incrusted in ice. Turn out the quails and place them round the Granité; fill up the gaps between them with small heaps of stoned cherries, poached in syrup for a few minutes and quite cold.