Cailles au Château-Yquem (Chilled Quails with Château-Yquem)

Ingredients

• Quails prepared as for Cailles à la Richelieu (hot series)
• Julienne of vegetables
• Château-Yquem wine
• Truffles — 10 slices
• The cooking stock

Instructions

1. Prepare the quails as for Cailles à la Richelieu in the series of hot quails.
2. After the Julienne of vegetables has been added, moisten the quails with Château-Yquem, cover, reduce and finish the cooking as directed there.
3. After 12 minutes of poaching, move the quails to another casserole and strain the stock through muslin, removing the Julienne of vegetables.
4. Add 10 slices of truffle per quail and poach a further 2 minutes.
5. Arrange the quails in a timbale with the truffle slices and cover them with the well-skimmed stock.
6. Let it set and, at the moment of serving, sink the timbale into a block of ice.