Aspic of Quails—Breasts

Raise the breasts and minion fillets from three or four quails, pare and beat lightly, season and poach in butter and lemon juice, keeping them rare; cool them off under the pressure of a light weight between two buttered papers. Detach the minion fillets from the carcass and streak them with truffles; poach them also in butter and lemon juice, bending them slightly. Divide each large fillet into two pieces, pare them neatly and dip them one by one in a brown chaudfroid sauce (No. 594); range them as fast as they are done on a baking sheet to harden the sauce, then pare. Cut some croutons of very tender red beef tongue, having them the shape of the fillets, only half as many, and trim them nicely. Imbed a fancy cylindrical mold (Fig. 148) in ice; on the bottom lay a thin bed of jelly and on this dress the minion fillets, pressing them down on the sides that are streaked; cover them gradually with cold jelly to have it form a thickness of about an inch, then let it set; dress the fillets in a circle on this, laying them on their smoothest side and alternating every two with a crouton of red beef tongue; cover this circle with another layer of the jelly half an inch thick and form more circles with the fillets, proceeding as for the others. Fill the mold with cold jelly, put the mold aside on ice for an hour, and just when ready to serve invert the aspic on a bed of jelly hardened on a dish and surround it with small paper cases filled with small truffles covered with a brown chaudfroid sauce (No. 594).