3685 Cailles à la Normande

Method

Select nice even-shaped pippin apples; cut off the top third horizontally and empty them out to form cases; hollow out the tops of the apples as well.

Place 15 g (½ oz) butter in each quail then colour them in butter; place one quail in each of the apples, sprinkle with a little Calvados and cover with the tops of the apples.

Enclose each apple with its quail in a layer of short paste as one would a Rabotte de Pomme. Place on a baking tray, brush with beaten egg and place in a hot oven for approximately 30 minutes.

To serve: arrange on a serviette.

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