Find recipes from the World's Cookbook - Wocobook www.wocobook.com
Get special deals from Blue Apron

print favorite

Quail with brussels and goat cheese

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Quail with brussels and goat cheese

Lemon juice
A bit of vinegar
Bay leaf
Pepper
Peppercorn
Salt
Thyme
Water
1Carrot
1dlWhite wine
1smallOnion
1Melon
100gGoat cheese
150gButter
250gCalf thymus
3tbspCognac
8Quail
80gFresh Morels

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.

Get special deals from Blue Apron

Recipe categories