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Ingredients
For the stuffed quails
- 300 g fresh pork neck chopped large
- 1/4 of celery
For the crispy mushrooms
- 300 g seasonal mushrooms
Ingredients
For the stuffed quails
For the crispy mushrooms
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Instructions
Preparing the mushroom crisp
- Clean and cut the mushrooms, brown them with a little crushed garlic and chopped shallots. After the juice has evaporated, add 2 tablespoons of heavy cream. Let reduce by half and season with salt, pepper and nutmeg then the chopped parsley at the end. Leave to cool.
Preparing the quails
- Désosser les cailles en gardant les os du pilon des 2 cuisses et en préservant les chaires en une seule pièce, le tout maintenu par la peau. Couper carottes, oignon, ail, céleri et poireau en petits dés et les faire suer au beurre.
- Season with salt, pepper, coriander and marjoram, add a little water and cover. When the vegetables are cooked, let cool and mix with the ground pork meat previously salted and peppered.
- Farcir les cailles avec 100g de farce et les cuire au bain-marie 30 minutes à 220°C, poitrine en bas dans un ramequin. Faire rôtir les os de caille, recouvrir d'eau et de vin blanc, ajouter la garniture aromatique. Faire réduire et ajouter le jus de cuisson.
Garnishing the brick sheets
- Cut a sheet of pastry in half along its diameter after having brushed it with melted butter. Place a generous spoonful of mushroom stuffing and fold into a triangle. Bake at 250°C until browned.
- Food and wine pairing: We suggest L’Amandier aged in barrels
