[1910—CAILLES CECILIA]
Roast the quails, keeping them juicy, and leave them to cool.
This done, raise their fillets and skin these; then, with the remains of the meat and an equal quantity of foie gras, prepare a purée.
Set each fillet of quail on a similarly-shaped slice of liver, causing it to adhere by means of the prepared purée, and coat with brown chaud-froid sauce.
When the sauce has quite set, place these fillets in an even border-mould, [clothed] with very limpid aspic, and decorated with truffles. Fill up the mould with the same aspic jelly, and let the latter set.
When about to serve, turn out on a napkin, after the manner of an aspic.
[1911—CAILLES AU CHÂTEAU-YQUEM]
Prepare the quails like those “à la Richelieu” (No. [1895]). After having added the [julienne], sprinkle them with Château-Yquem; cover; reduce, and complete their cooking as directed.
When they are poached, transfer them to another saucepan; add ten slices of truffle per quail; strain their cooking-liquor, through muslin, over them, and poach them for a further two minutes.
This done, place the quails in a timbale; cover them with the cooking-liquor cleared of all grease; leave it to set, and serve on a block of ice.