Cailles en Caisses (Chaud-froid Quails in Cases)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails prepared in chaud-froid
- Chopped jelly
- Egg white
- Truffle
- Quail heads
Instructions
- Prepare the quails in chaud-froid as for Chaud-froid de Cailles en Belle-vue.
- Set each one in a pleated oval case of fine porcelain or of paper and edge it with a cordon of chopped jelly.
- Set a head back on each quail, imitating the eyes with a ring of egg white and a dot of truffle in the middle.