N.B.—(1) The shell of paste merely serves to hold in the quails and their garnish, and ought not to be eaten.
(2) The same timbale may be prepared with ortolans, except that these need only forty-five minutes’ cooking.
[599]
]Cold Quails
[1901—CHAUD-FROID DE CAILLES EN BELLE-VUE]
The quails should be boned for a chaud-froid, and stuffed with [gratin] forcemeat of game with a rod of foie gras and another of truffle set in the middle. This done, reshape them; wrap them each in a square of muslin; poach them for twenty minutes in an excellent veal stock, and let them cool therein.
When they are quite cold, dry them; and dip them, so as to veneer them all over, in a good brown chaud-froid sauce (No. [34]), prepared with quail [fumet]. Decorate the breast of each quail elegantly with bits of truffle and poached white of egg; sprinkle with cold melted savoury jelly, so as to fix the decoration; and leave to set.
Remove the excess of sauce from around the quails; set them in a square, deep dish; cover them with very good limpid savoury jelly, and place them in a refrigerator until they are required.
[1902—CAILLES EN CAISSES]
Prepare the quails as for a chaud-froid, as above; but set each in an oval, pleated case of delicate porcelain or paper. Border with a thin thread of chopped jelly, and on each quail set a head, the eyes of which may be imitated by means of a ring of white of egg and a central spot of truffle.