Name: Roast quail
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves 4
Ingredients: 100 ml (3¼ fl oz) sweet white wine, such as Sauternes; 250 ml (8 fl oz) chicken or veal stock; 2 French shallots, finely chopped; 1 tablespoon peanut or groundnut oil; 45 g (1½ oz) unsalted butter; 4 quails; 2 teaspoons sultanas or raisins; 55 g (1¾ oz) speck or streaky bacon, diced; 1 tablespoon finely chopped fresh flat-leaf parsley; 85 g (2¾ oz) basmati rice; 30 g (1 oz) unsalted butter; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Complex
Ready in
2 hr

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

This small game bird makes a lovely choice for a special Christmas dinner, with a whole quail for each guest. Here they are stuffed with a rice and bacon filling and served with a wine sauce.

Ingredients

Rice and Bacon Stuffing

30 g (1 oz) unsalted butter
1 onion, finely chopped

Method

To make the rice and bacon stuffing, melt the butter in a pan, add the onion and cook, covered, over low heat for 5 minutes, or until soft and translucent. Add the rice and 140 ml (4½ fl oz</