Chaud-Froid de Cailles en Belle-Vue

Ingredients

• quails
• gratin forcemeat of game
• rod of foie gras
• rod of truffle
• excellent veal stock
• good brown chaud-froid sauce
• bits of truffle
• cold melted savoury jelly

Method

1. 1

   Bone the quails and stuff with gratin forcemeat, foie gras, and truffle.

2. 2

   Poach in veal stock for twenty minutes and let cool.

3. 3

   Dry and dip in chaud-froid sauce.

4. 4

   Decorate with truffle and poached egg white, sprinkle with savoury jelly, and leave to set.

5. 5

   Remove excess sauce, set in a dish, cover with savoury jelly, and refrigerate.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 345. The excerpt below is the record exactly as published.

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 decora- tion; 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 ting of white of egg and a central spot of truffle

Cook this with the app: pantry check, scaling, and the assistant.