Bildircin Yetiştiriciliği-Cailles En Sarcophage

Ingredients for Bildircin Yetiştiriciliği-Cailles En Sarcophage

Instructions for Bildircin Yetiştiriciliği-Cailles En Sarcophage

To prepare the Bildircin Yetiştiriciliği-Cailles En Sarcophage recipe, please follow these instructions:

Quails deboned sprinkled inside with a little salt and pepper, and filled with Goose-liver and truffle into slices. Frozen puff pastry cut out, so that it is slightly larger than the quails, since these must be able to lie in the pre-baked Neapolitan chests.

Behind the puff pastry at 200 degrees for about 20 minutes. Take them out and the hole the puff pastry out. Put a stuffed quail in every fillet coffin. Set them on a baking sheet and set the plate in a 160-degree warm oven for 25 minutes.

Sauce: the hulls from grouse Brown in the butter in a saucepan. Come in and let them take the shallot color before cognacen added and flamed. Add the white wine and let it cook down by half. Add espagnolsauce (or brown Fund) and let it cook low for 1 hour.

Strain the sauce through a sieve. Has anyone used espagnolsauce, you need not to smooth the sauce, but bar man used Fund must sauce smoothed lightly with corn flour. Just before serving-added fine cut truffle.

Serving: on and around the Neapolitan coffins fitted a little sauce. They cleaned, halved mushrooms Sauté in butter in a frying pan, sprinkled with a little salt and pepper and serve. The detoxified salads picked out and onto with the marinade. Walnut seeds sprinkled over salad.

Tips:
This right is included in Babette's feast