Cailles Figaro (Quails Figaro)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Truffle
- Blond veal glaze
- Casing (boyau)
- Veal stock
Instructions
- Introduce a piece of truffle into each quail.
- Pack the quails into a casing with, per quail, a piece of blond veal glaze the size of a small apricot.
- Tie the casing, leaving a space of 2 centimetres at each end so that it does not burst as it shrinks during cooking.
- Poach the quails in a good veal stock.
- Drain them at the moment of serving and serve each one in the casing in which it was poached.