1912—Mandarines de Cailles

Slice the tangerine rinds at their stem-ends with an even round cutter; remove the sections; put them to dry, and skin them raw.

Three-parts garnish the tangerine rinds with a quail Mousse, combined with foie gras, cut into dice; set a roasted quail’s fillet on the Mousse; coat with brown chaud-froid sauce, and cover with the sections of tangerine, glazed with aspic jelly. Keep in the cool for some time and dish on a napkin.