Cailles Nillson (Chilled Quails Nillson)

Ingredients

• Quails prepared as for Cailles au Château-Yquem
• The cooking stock
• Small cock's kidneys

Instructions

1. Prepare the quails as for Cailles au Château-Yquem.
2. Set each one in a small silver cassolette and cover with the skimmed, strained stock.
3. Let it set, then surround each quail with 4 small cock's kidneys, quite white.
4. Set the cassolettes out on a block of ice.