Stuffed Quails with Thyme Sauce
|Quails||24 Ounce, deboned (4 Pieces, 6 Ounce Or 150 Gram Each)|
|Chicken meat||4 Ounce|
|White wine||1 Drop|
|Egg white||1 (From 1 Medium Egg)|
|35% cream||25 Milliliter (2 Tablespoon)|
|Wild rice||2 Ounce, cooked (60 Gram)|
|Foie gras||1 1⁄2 Ounce, cut into small cubes (45 Gram)|
|Melted butter||25 Milliliter (2 Tablespoon)|
|For thyme sauce:|
|White wine||125 Milliliter (1/2 Cup)|
|Fresh thyme sprig||6|
|Chicken broth||250 Milliliter, skimmed (1 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|35% cream||50 Milliliter (1/4 Cup)|
STUFFING In a food processor, mince the chicken.
Add the white wine, egg white and cream.
Mix until smooth.
Gently mixing with a spatula, add the wild rice and the foie gras.
Mix well and season with salt and pepper.
Stuff the quails and brush lightly with melted butter.
Place in a casserole and bake at 350°F (180°C) for 20 minutes.
THYME SAUCE In a pan,combine the white wine and fresh thyme and reduce by half.
Add the chicken broth and reduce again.
Lightly thicken with butter.
Cook a few minutes over medium heat and add the cream.
Serve the quail on plate garnished with sauce.