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Cailles Farcies a l’Aspic

Quails stuffed with a forcemeat of sausage or foie gras, tongue, truffles, and yolks, baked and served with aspic.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Cailles Farcies a l’Aspic

Ingredients

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.

Prepare the forcemeat

  1. Bone the quails.

  2. Mix diced truffles, tongue, and sausage meat or foie gras with pepper, salt, and enough yolks to bind the mixture.

  3. Fill the quails with the forcemeat, shaping them nicely.

Bake and cool

  1. Place them on a buttered baking tin.

  2. Pour over a little stock.

  3. Cover with buttered paper.

  4. Bake at 350°F (175°C) for about 30 minutes.

  5. Let them cool.

Glaze and serve

  1. Cut each quail in half lengthwise.

  2. Place a leg in each half, close to its original position.

  3. Coat the quails with brown chaud-froid sauce.

  4. Let it set.

  5. Decorate with designs cut from savoury custard and tongue.

  6. Pour a little melted, cold aspic jelly over each quail.

  7. Serve on a border of chopped aspic or aspic set in a mould.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Quail + truffletop 15% of all pairs
    Smell alikelow
    Cooked together91 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Quail + meattop 15% of all pairs
    Smell alikelow
    Cooked together48 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quails
Provide the main meat that is stuffed, baked and then served halved.
Sausage meat or foie gras
Adds richness and moisture to the forcemeat filling.
Yolks of eggs
Bind the forcemeat so it holds its shape when filled and sliced.
Butter
Adds fat and flavour and keeps the quails from sticking to the tin.
Aspic jelly
Forms a glossy, set glaze that gives the finished quails a clean look.

The step that matters

Let the chaud-froid sauce set before serving. Brown chaud-froid is a gelatin-based sauce that must be fully cooled and set before the next layer goes on. If it is still warm or wet, it smears, runs, and loses its clean coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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