Quails Farcie Aux Truffes

Ingredients

• 1 pint Espagnol sauce
• 1 walnut-sized piece of best glaze
• 1 ounce soaked gelatine
• ½ cup mushroom juice
• 2 ounces grated Parmesan cheese
• a pinch of cayenne pepper
• salt to taste
• a handful of washed, dried, and picked sultana raisins
• ½ pound Naples macaroni
• 2 ounces butter
• 1 quart water

Directions

1. Boil the macaroni in water with butter and a little salt until tender.

2. Strain the macaroni and place it in cold water for a few minutes, then strain again.

3. Cut the macaroni into 1-inch lengths and then into circular pieces.

4. Add the macaroni, sliced truffles, and a tin of champignons to a stewpan.

5. In a separate bowl, mix the Espagnol sauce, glaze, gelatine, and mushroom juice, stirring until it reaches the consistency of double cream.

6. Pass the sauce through a tammy cloth and keep warm in a bain-marie.

7. Sprinkle the macaroni mixture with Parmesan cheese, cayenne pepper, and salt, then add the raisins.

8. Heat the mixture slowly in the bain-marie and toss lightly before serving.