Quails With Vegetable Eggs On A Nest Of Sorrel
Ingredients
8 Quails
150 ml Shiraz Wine
250 grams Carrots
250 grams Turnips
250 grams Green Peas
400 grams Potatoes
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
2 Tomatoes
1 bunch Sorrel
100 grams Butter
1 tablespoon Olive Oil
Caul Fat
Method
Bone the quails partially leaving the leg and wing bones intact.
Roast the bones with the bouquet garni then deglaze with the shiraz and a little water and cook further for one hour very slowly; take out the bones and reduce the stock by half and finish with salt, pepper and butter.
Turn all the vegetables into ball shapes carefully then separately par-boil each variety.
Pan fry the vegetable balls in butter for a few minutes and then season.
Fill the quails with mixture of vegetables and then wrap them in caul fat.
Roast the quails in half olive oil and butter then bake 15 minutes in hot oven at 220 degrees. Drain off fat from the pan and add the sauce and the reduction.
Cook off sliced sorrel in butter for two minutes.
Arrange on a bed of sorrel on plates with sauce around and then the quails on top.
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