Mandarines de Cailles (Quail Mousse in Mandarin Skins)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mandarins
- Jelly
- Mousse de Cailles
- Foie gras
- Quail fillets
- Brown chaud-froid sauce
Instructions
- Cut the mandarins lightly on the stalk side and remove the segments; trim them to the flesh and glaze them with jelly.
- Fill the skins three-quarters full with Mousse de Cailles to which foie gras cut in small dice has been added.
- Place a quail fillet coated brown chaud-froid on the Mousse and surround it with the glazed mandarin segments.
- Keep in a cool place until serving and set out on a napkin.