Côtelettes de Cailles d'Aumale (Quail Cutlets d'Aumale)

Ingredients

• Quails
• Butter
• Farce Mousseline made from the remainder of the quails
• Truffle
• Mushrooms
• Sauce Demi-glace with quail fumet

Instructions

1. Lift the fillets from the quails and stiffen them in butter.
2. With what remains of the quails, prepare a Mousseline forcemeat.
3. Butter small cutlet moulds and decorate the bottom of each with a slice of truffle.
4. Line the moulds with the Mousseline forcemeat.
5. Place a fillet in each mould, cover with forcemeat and poach in a slow oven.
6. Dress the cutlets in a turban and stick a quail's foot into each.
7. Garnish the middle with a julienne of truffles and mushrooms, cut a little coarse, bound with sauce Demi-glace with quail fumet.