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Quail in grape sauce

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Quail in grape sauce

Sour cream 18% or ymer
EVS honey
Pepper
Salt
Mustard
0.5Celeriac
1tbspButter
1.5dlYmer
12Juniper
150gGreen grapes without stones
2Apples
2Eggs
2Onion
3tbspWheat flour
4dlWhite wine
4Pieces of blubber or thinly sliced bacon
4Quail
800gLarge, mealy potatoes

Instructions for Quail in grape sauce

To prepare the Quail in grape sauce recipe, please follow these instructions:

Sprinkle the quails with the spoon and fry in butter in a saucepan with high heat until they are browned. Then screw it down and the junk berries easily broken into a mortar are added. After 3-4 minutes, white wine is added and the quails boil for approx. 15 minutes under low. When they are tender at the thigh (try with a knife all the way to the leg) remove the quails from the pan and pack in foil.

The sauce is sown and boiled slightly before whipping butter or blended with the butter that smooths the sauce. After that, it must not boil and you will now have the rinsed grapes in order to just let them smell a little.

As an accessory, a potato biscuit of coarse grated potatoes and onion is mixed with flour, egg, salt and pepper and cooked in the oven at 250 degrees for 35 minutes. In addition, a salad of apples and celery in the tern (the latter can be just blanched in vinegar) is served with creme fraiche or yum dressing tasted with mustard and possibly. honey.

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