Cailles au Nid (Quails in the Nest)

Ingredients

• Quails
• Forcemeat
• Large artichoke bottoms
• Butter
• Sauce Demi-glace with quail essence
• Game forcemeat
• Chestnut purée

Instructions

1. Bone the quails, stuff them and roll them into balls.
2. Poach them as for Cailles Lucullus.
3. Stew large artichoke bottoms in butter and dress a quail on each.
4. Coat with sauce Demi-glace with quail essence and glaze.
5. Bring the head back onto each quail.
6. Surround with quenelles of game forcemeat moulded in the shape of little eggs.
7. Mask the artichoke bottoms with chestnut purée piped in vermicelli through a fine cornet, to imitate the nests.