Recipe for quails
We obtained this recipe from one of the fine restaurants in Aarhus, where we enjoyed this dish as an appetizer. The recipe serves 16 people, but you can, of course, make it in smaller portions at a time. It features delicious small quails paired with a soufflé filling and gravy.
Ingredients
- 16 pcs. Quail
- 1 kg Mushrooms Fresh
- 800 gram Beef Stock Thick and reduced with red wine
- 250 gram Butter Unsalted
- 2 pcs. Chicken Breast Preferably large
- 200 gram Foie gras Either raw or terrine
- 3 pcs. Egg
- 300 gram Whipping Cream
Instructions
- Debone the quails and chill them.
- Blend the chicken meat in a food processor with salt and pepper and eggs. It needs to be blended until firm; then gradually add the cream.
- Pluck your foie gras and add a few large pieces to the soufflé mixture. Fold it in gently.
- The small deboned quails are now filled with the mixture and closed with a small meat needle or tied up. They can also be rolled in greased foil and poached for 20 minutes the day before. Sear and warm in an oven at 200 degrees Celsius (392 degrees Fahrenheit).
- Place the birds in a greased roasting pan and put them in a preheated oven (190 degrees Celsius (374 degrees Fahrenheit)) for about 12 minutes. Take out and let cool for about 12 minutes.
- Combine the veal stock with the butter and season to taste. Sauté the mushrooms in a pan and season to taste.
- Finally, put the quails in a 225-degree Celsius oven and finish roasting for about 5-7 minutes.
- The sides can naturally be varied infinitely according to the seasons and your own taste.