Cailles Richelieu (Quails Richelieu)

Ingredients

• Quails
• Salt
• Cognac
• Raw truffle
• Carrot
• Butter
• Veal stock
• Truffles in julienne

Instructions

1. Choose fresh and fat quails and remove the gizzard.
2. Season the inside with a grain of salt and a dash of cognac.
3. Introduce a piece of raw truffle into each and truss them as for an Entrée.
4. Arrange them in a sauté pan, pressed one against the other, and season with salt.
5. Cook a coarse julienne of carrot, onions and celery in butter, using new vegetables as far as possible, and cover the quails with it.
6. Moisten just to cover with a succulent veal stock, gelatinous and of a fine amber colour.
7. Cover, bring to the boil, then let poach for 12 minutes.
8. Add a julienne of truffles, raw as far as possible, representing a third of the total vegetable julienne, and poach for a further 2 minutes.
9. Dress the quails in a timbale.
10. Remove the fat and pour the stock and the julienne over them.