1909—Filets de cailles aux Pommes d’Or

Raise the quails’ suprêmes, after having poached and cooled them. Set these suprêmes in the rinds of small oranges or tangerines, and fill up the rinds with jelly prepared with Port. When about to serve, deck each orange or tangerine, by means of the piping-bag, with a small ornament of Granité, prepared with the juice of the fruit used.