Cailles au Château-yquem
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- ten slices of truffle per quail
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve