Filets de Cailles aux Pommes d'or (Quail Fillets in Golden Fruit Skins)

Ingredients

• Quails
• Small oranges or mandarins
• Port jelly
• Granité made with the juice of the fruit used

Instructions

1. Poach the quails, let them cool and lift the fillets.
2. Arrange the fillets in the skins of small oranges or mandarins.
3. Finish filling the skins with Port jelly and let it set.
4. At the moment of serving, pipe a small rock of Granité, made with the juice of the fruit used, onto each orange or mandarin.