1911—Cailles au Château-Yquem

Prepare the quails like those “à la Richelieu” (No. 1895, Cailles Richelieu). After having added the julienne, sprinkle them with Château-Yquem; cover; reduce, and complete their cooking as directed.

When they are poached, transfer them to another saucepan; add ten slices of truffle per quail; strain their cooking-liquor, through muslin, over them, and poach them for a further two minutes.

This done, place the quails in a timbale; cover them with the cooking-liquor cleared of all grease; leave it to set, and serve on a block of ice.