Quail with brussels and goat cheese

Ingredients for Quail with brussels and goat cheese

Instructions for Quail with brussels and goat cheese

To prepare the Quail with brussels and goat cheese recipe, please follow these instructions:

Rub the quails with salt and pepper, brown them quickly in a frying pan and put the pan in a 200 degree hot oven, approx. 20 min. Cut the melon into balls with a small sharp spoon or a ball iron and marinate the fruit in lemon juice. Kook courtbouillonen 20 min. And blanches bitters in her 5 min. Remove barriers and tendons, brush out the bristles as medallions and gently rub them in butter. Lay the goat over the biscuits, gratinate them briefly in the oven and keep them warm. Stir the dumplings fast on a hot forehead, add the cloud from quail, white wine and cognac and cook the sauce. Add pieces of cold butter - the sauce must not boil after the butter has arrived.

Set the waiters on serving plates with gratin brussels, melon balls and morkelsauce. Decorate with a little broad parsley.