Cailles Rôties Farcies Madame Brassart

Name: Cailles Rôties Farcies Madame Brassart
Yield: Serves 4
Ingredients: Salt and freshly ground pepper; 300 ml chicken stock; 90 g wild rice; 150 g fresh ceps, cleaned and finely chopped; 2 shallots, finely chopped; 100 g foie gras, cut into small cubes; 30 g mixed fresh herbs (parsley, chervil, basil), chopped; 1-2 tbsp port or cognac; Fresh parsley and rosemary, to garnish; Pinch of quatre-epices or ground mixed spice; 4 quails; Goose fat or a mixture of butter and oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

This wonderfully rich dish of stuffed quails is named after the founder of Le Cordon Bleu, Madame Brassart. Boned quails, filled with a mixture of wild rice, foie gras and ceps, are roasted and served with two sauces.

Ingredients

4 quails
Goose fat or a mixture of butter and oil
Salt and freshly ground pepper

Main course
Gluten-free

Method

Bone the quails whole (see box). Roast the carcasses at 200°C for 10 minutes, then use the bones to flavour the port sauce (see box).

Make the stuffing: simmer the rice in the