Recipes with Quail

Quail in cream sauce

Clean and rinse the quails and sprinkle them with salt and pepper. Bring half grapes in them together with a little butterballs. Close for opening. Brush them in the rest of the butter in a frying pan. Sweat the heat and pour the spirits on. Let it boil a litt

Farsert Vagtel m / mushrooms - pom rösti and roasted oysters

Quail bones - you can buy quails where the hull is taken. Otherwise remove the upper thigh, scratch down the leg on both sides, push the meat back and cut the thigh off at the joint. Some different mushrooms are used, which are cooked on a pan. The wool

Quail in Cantarelsky with puff pastry

The quails are boneless (not the thighs), browned at very high heat, seasoned with S + P. The legs are browned in a saucepan, seasoned and the water added, simmer for approx. ½ hour. The fund is used for the cloud. The canterelles are halved and divided into 1

Quail with goose liver

Quail slowly in butter, saucepan or similar. Step after the chest, that must be pink. When finished, the thighs and back are removed. This is returned to the saucepan, where it sits quietly for approx. 10 min. Now you can either add whipped cream or water. Wit

Stuffed quail on pain d’épice

Farsert quail: Bake the quails, put a stick of raw foie gras in the quail, together with chopped mustard and a spice of herbs. The guard is packed together to look like a whole quail and packed into the fat net. Persian pears: The porridge is cut into 5 c

Parsley quail in crisp potato package with mustard glace and baby vegetables

Bark the cradle, divide it and remove the skin. Make a soufflefars: Run a chicken breast "cool" with salt, add 1 egg white and ½ dl cream and a handful of finely chopped parsley. Wipe a piece of fat net (15cmx15cm) and cover with thinly sliced ​​potato

Quail with olives

Sprinkle some salt and pepper on the spoon slices and tie them over the quails with the spicy side inward. Season finely chopped onion and crushed garlic in butter, put the birds in and brown them lightly on all sides. Add purified mushrooms, quartz peeled tom

Quail in apples

Put the raisins in soft in calvados. Cut the spine off the quails and remove the ribs but let the sternum side. Wipe the birds clean for blood and remove lungs and other impurities. Season well with salt and pepper. Pour apples to 1 cm thick. Fill some rais