Stuffed Roast Quails with a Red Wine Sauce

Name: Stuffed Roast Quails with a Red Wine Sauce
Yield: Serves 6
Ingredients: 2 tablespoons butter; 200 g (7 oz) lean minced pork; 200 g (7 oz) green streaky bacon, chopped; squeeze of lemon juice; 140 g (5 oz) mushrooms, finely chopped; ½ tablespoon very finely chopped parsley; 1 tablespoon cognac; 1 tablespoon bread crumbs; 12 quail livers; melted butter; 12 quail, boned if possible; salt and pepper; ½ bottle decent red wine; 300 ml (½ pint) brown chicken stock; 25 g (1 oz) unsalted butter; 12 white bread croûtes, fried until golden in butter; 1 tablespoon oil; 2 shallots, very finely chopped; 1 half carrot, very finely chopped; ½ stick celery, very finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

If you have time bone out the breasts following the instructions for Boned Pheasant Périgord but only removing the carcase and leaving the legs intact. This is quite quick to do as boning legs is the fiddly bit.

Ingredients

For the stuffing

2 tablespoons butter
140 g (5 oz) mushrooms

Main course

Method

Sauté the mushrooms in half the butter, stirring, until they give off their juices. Season with lemon juice, salt and pepper and boil hard until the mushrooms are nearly dry. Scrape into a bowl. Add the remaining butter to the pan and sauté the bacon, pork, and livers until lightly cooked. Pour away most of the fat and add the meat to the mushrooms. Stir in the breadcrumbs, cognac and parsley a