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Stuffed Quails With Thyme Sauce

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  Quails 24 Ounce, deboned (4 Pieces, 6 Ounce Or 150 Gram Each)
For stuffing
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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