Cailles glacées Carmen (Chilled Quails Carmen)

Ingredients

• Quails
• Full-bodied
• White Port
• Granité à la Grenade (pomegranate granité)

Instructions

1. Poach the quails for 12 minutes in a full-bodied, gelatinous veal stock with white Port.
2. Let them cool in the stock, then glaze them with it.
3. Arrange them in a crown in a timbale and set a rock of Granité à la Grenade, very lightly sweetened, in the middle.
4. Or simply arrange the quails around a rock of Granité set out on a very cold dish.