Cailles Lucullus (Quails Lucullus)

Ingredients

• Large truffles
• Quails
• Fine game farce gratin
• Fine Champagne
• Egg yolks
• Muslin
• Stock
• Sauce Demi-glace with quail fumet

Instructions

1. Cut large truffles cooked in Madeira or in Champagne in two.
2. Trim the underside lightly and hollow out the inside with a root spoon, reserving the pulp.
3. Bone the quails.
4. Fill them with fine game farce gratin mixed with the truffle pulp and a little flamed fine Champagne, bound with egg yolks.
5. Form the quails into balls and wrap each in a small square of muslin.
6. Tie the muslins fairly tight so as to obtain a well-rounded shape.
7. Poach them for 20 minutes in an excellent stock.
8. Tighten the muslins as they come out of the cooking and let them cool for 10 minutes.
9. Remove the muslins and place a quail in each hollowed half-truffle.
10. Arrange them on a tray, coat with sauce Demi-glace with quail fumet and glaze.
11. Dress on a dish whose bottom is masked with a little of the accompanying sauce.
12. Serve a sauce Demi-glace with quail fumet separately.