1910—Cailles Cecilia

Roast the quails, keeping them juicy, and leave them to cool.

This done, raise their fillets and skin these; then, with the remains of the meat and an equal quantity of foie gras, prepare a purée.

Set each fillet of quail on a similarly-shaped slice of liver, causing it to adhere by means of the prepared purée, and coat with brown chaud-froid sauce.

When the sauce has quite set, place these fillets in an even border-mould, No. 916, Another Method of Preparing Aspics de Filets de Soles with very limpid aspic, and decorated with truffles. Fill up the mould with the same aspic jelly, and let the latter set.

When about to serve, turn out on a napkin, after the manner of an aspic.