Quails Stuffed with Wild Rice

Name: Quails Stuffed with Wild Rice
Cuisine: Swiss
Ingredients: salt and freshly ground pepper; salt and freshly ground pepper; 10 g (⅓ oz) butter livers of the quails, diced; 10 g (⅓ oz) butter livers of the quails, diced; 120 g (4½ oz) cooked wild rice; 20 g (¾ oz) apple, peeled and diced; 40 ml (1½ fl oz) double cream; 1 egg yolk; a little fresh thyme; 40 ml (1½ fl oz) olive oil; 20 g (¾ oz) each of finely chopped carrot and celery; 20 g (¾ oz) each of finely chopped carrot and celery; 5 ml (1 teaspoon) finely chopped shallot; 8 juniper berries; 50 ml (2 fl oz) Madeira; 200 ml (7 fl oz) Brown Poultry Stock; 50 ml (2 fl oz) meat glaze (optional); a few salad leaves and vegetables; a few salad leaves and vegetables

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

8 quails
salt and freshly ground pepper
5 ml (1 teaspoon)

Europe
Switzerland
Main course
Gluten-free

Method

Cut down the back with a sharp knife and remove the bones. Remove the livers and set aside. Remove the breast bones and pull out the upper thigh bone. Season with salt and pepper.

For the filling, sweat the shallot in the butter, then season the liver dice and sauté them. When cool, mix with the cooked wild rice and apple dice. Add the cream and bind with the egg yolk. Season with thyme