Cailles glacées à la Cerisette (Chilled Quails with Cherry Granité)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Full-bodied
- Champagne
- Granité of cherry juice
- Stoned cherries
- Light syrup
Instructions
- Poach the quails in a full-bodied, gelatinous veal stock with Champagne.
- Mould them by the method given in the « Nota » above.
- Arrange them around a rock of cherry-juice Granité.
- Fill the gaps with small bunches of stoned cherries poached a few minutes in a light syrup and thoroughly cold.