Cailles Cécilia (Cold Quail Fillets Cécilia)

Ingredients

• Quails
• Foie gras — the same quantity as the remaining quail flesh
• Foie gras
• Brown chaud-froid sauce
• Jelly
• Truffles

Instructions

1. Roast the quails, keeping them juicy, and let them cool.
2. Lift the fillets and remove their skin.
3. With the rest of the flesh and the same quantity of foie gras, prepare a purée.
4. Place each fillet on a slice of foie gras of the same shape, sticking it on with a little of the purée, and coat them chaud-froid in brown.
5. When the sauce is well set, arrange the fillets in a plain border mould lined with jelly and decorated with truffles.
6. Finish filling the mould with jelly and keep it in the cooler.
7. Just at the moment of serving, turn out on a napkin.