Chaud-froid de Cailles en Belle-vue (Quails in Brown Chaud-froid, in Aspic)

Ingredients

• Quails
• Game farce gratin
• Foie gras
• Truffle
• Excellent veal stock
• Fine brown sauce Chaud-froid flavoured with quail fumet
• Truffle for the decoration
• Hard-boiled egg white
• Jelly

Instructions

1. Bone the quails and garnish them with game farce gratin, setting in the middle a piece of foie gras and a piece of truffle cut in the shape of lardons.
2. Put them back into their natural shape and wrap each one in a square of muslin.
3. Poach them for 20 minutes in an excellent veal stock and let them cool in that stock.
4. When cold, sponge them dry and dip them in a fine brown sauce Chaud-froid flavoured with quail fumet, arranging them on a tray as you go.
5. Decorate the breast with fine details of truffle and hard-boiled egg white.
6. Coat with melted jelly to fix the decoration and let it set.
7. Trim away the excess sauce around the quails and arrange them in a square deep dish.
8. Cover them entirely with fine, quite limpid jelly and keep them in the cooler until serving.