Cailles en Caisses (Quails in Cases)

Ingredients

• Quails
• Farce gratin
• Buttered paper
• Butter
• Melted butter
• Sauce Duxelles
• Oval paper cases
• Sauce Demi-glace with quail fumet
• Truffle

Instructions

1. Bone the saddles of the quails.
2. Fill them with truffled farce gratin made with their own livers and with chicken livers.
3. Reform the quails and roll each one in a band of buttered paper.
4. Arrange them in a buttered sauté pan, pressed one against the other so they keep their shape while poaching.
5. Baste with melted butter and poach in a hot oven for 12 minutes.
6. Coat the bottom of oiled and dried oval paper cases with a rather stiff sauce Duxelles.
7. Put a quail in each case.
8. Finish cooking them, glazing them with a little sauce Demi-glace with quail fumet.
9. At the moment of serving, place a fine slice of truffle on each.