Title: Stuffed Quail From the Restaurant "Cottage Fleuri" in Els
Categories: French Game Poultry
Yield: 1 Servings

4		Quails
200	g	Chopped meat
200	g	Fresh white
		Mushrooms
1		Onion
1		Shallot
1		Bouquet parsley
100	g	Duck mousse

Remove the bones from the quail. Prepare the stuffing by combining a mushroom duxelle, chopped meat, onion, shallot, parsley and duck mousse. Stuff the quails. Half-cook the quails in a pan with a little butter and oil. Bake them in the oven at 250°C for 10 minutes. Deglaze the pan juices with a little red wine, a touch of tomato concentrate, and two soup spoons of veal stock. Bind the sauce with butter. Pour the sauce over the quails and serve with spring vegetables.

Alsatian recipes from www.strasbourg.com

From: Ruth Hanschka Date: 19 Sep 97 National Cooking Echo Ä

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