Quail with Saffron Rice

Name: Quail with Saffron Rice
Yield: Serves 4
Ingredients: a good pinch of saffron; 2 tablespoons white wine; 50 g (2 oz) goose fat or half lard and half butter; 50 g (2 oz) goose fat or half lard and half butter; 50 g (2 oz) goose fat or half lard and half butter; 170 g ham (6 oz), cut into small lardons; 170 g ham (6 oz), cut into small lardons; 4 shallots, very finely chopped; 8 quail; 700 ml (1¾ pints) good chicken stock; 270 g (9½ oz) long grain rice; 1 tablespoon finely chopped parsley; salt and pepper; salt and pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

a good pinch of saffron
2 tablespoons white wine
50 g

Main course

Method

Place the saffron in the wine and leave to infuse. Using a flame-proof casserole large enough to hold the birds in one layer, heat the fat and brown the shallots, ham and quails. When the quails are golden on all sides (about 8 minutes) remove them from the casserole to a plate and cover loosely with foil to keep warm. Add the stock to the casserole and bring to the boil. Place the rice in a si