Quail with goose liver
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Quail with goose liver
| optional | 5 dl whipping cream and corn flour | |
| Port wine armagnac or calvados sherry | ||
| 250 | g | Butter |
| 4 | Quail |
Instructions for Quail with goose liver
To prepare the Quail with goose liver recipe, please follow these instructions:
Quail slowly in butter, saucepan or similar. Step after the chest, that must be pink. When finished, the thighs and back are removed. This is returned to the saucepan, where it sits quietly for approx. 10 min. Now you can either add whipped cream or water. With whipping cream it smooths itself. If water is added, smooth with corn oil. Now you can add port wine, armagnac, sherry or calvados.
Accessories A cruton of walnut bread is shaken in butter. Then put a slice of goose liver and the roasted roast breast. The sternum should be on.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328