Cailles Cecilia
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board