Stepped quails

Ingredients for Stepped quails

Instructions for Stepped quails

To prepare the Stepped quails recipe, please follow these instructions:

Move the guardrails after the feather bags and remove them but a tweezers. Spice the birds out and inside with salt and pepper. Bind the guard cords into the body with uncoloured cotton yarn. Arrow and heel loosened.

Sprinkle half of the butter in a sautépande and brown quails and leaks over not excessive heat. Pour the cognace over and ignite it. Let the flames die and add parsley and water. Sweat the heat and spread the remaining butter over the quails. Step the guardrails approx. 15 minutes under low. Friend them once after 7 to 8 minutes.

Take the dishes and put them on a hot dish. Cover them with stannol and a dish. Let them rest for 10 minutes.

sauce:
Cook the sauté pan with 1 dl. water. Put the cloud into a smaller pot and add whipped cream. Boil the sauce without lid until it thickens slightly. Season with salt and pepper.

Remove the cotton yarn from the quails, put them on a hot serving dish and pour a little of the sauce over and add the rest to.

tips:
If the sauce is thicker, it can be leveled with a little corn starch (Maizena flour) in a little water. The accessories should be simple so that the delicate watchdog is not overtaken. Server eg. Hazelnut potatoes and lightly cooked vegetables.