Quails Farcie Aux Truffes

Ingredients

• 1½ pounds sausage meat
• ½ cup diced ox tongue
• ½ cup diced truffles
• 3 egg yolks
• coarse sea salt to taste
• black pepper to taste
• herb mixture to taste
• ½ pint good stock
• 1 glass sherry
• preserved fat liver (optional)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. Dice the ox tongue and truffles into ⅛-inch squares.

3. Mix the diced ox tongue, truffles, sausage meat, salt, pepper, herb mixture, and egg yolks in a bowl.

4. Divide the mixture into 10 equal parts.

5. Remove the legs from the quails and stuff each with a portion of the sausage mixture.

6. Shape the quails to look plump and uniform, then place them in a deep sauté pan.

7. Pour the stock over the quails and cover with buttered paper.

8. Cook in the oven for about 30 minutes, checking 2-3 times.

9. Before cooking, add sherry and a piece of preserved fat liver to each quail if desired.

10. Once cooked, let cool, then cut each quail in half and place a foot in each half.

11. Dip each half in the prepared sauce and arrange neatly on a sauté pan.