Tuesday, February 26, 2013

Cailles à la Bonne Femme

  • Make the sauce:
    • Saute slices of button mushrooms in butter. Add cream and reduce to 1/2.
    • When quail is done browning in the pan deglaze with brandy and ignite.
    • When the flaming is over add the cream mixture and reduce by 3/4, or until desired thickness is obtained.
    • Keep warm until service.
  • Make the quail:
    • Follow the basics of Daniel Boulud in this video.
    • Stuff with a 50/50 mix (by your eyes) of ground pork/meatloaf mix and mushrooms/shallots cooked in butter. (Make sure both are cold when you mix.)
    • Brown the quail in the pan and roast in the oven.
    • When done, remove and keep warm.
  • Finish:
    • Wilt spinach in olive oil and butter.
    • Slice quail and plate.

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