Quail stuffed with gingerbread from Émilie Franzo
FOR 4 PEOPLE
TIME
Preparation :
35 minutes
Cooking :
45 minutes
DIFFICULTY
COST
Recipe taken from the blog plusunemiettedanslassiette.fr
Ingredients
- 4 quails
- 3 Gala apples
- 100 g gingerbread
- 60g butter
- 500 ml vegetable stock (homemade or cube)
- 300 g button mushrooms
- 200 g of chanterelles
- 1 onion
- 2 cloves of garlic
- 20 g of parsley
- Olive oil
- Salt, pepper
Preparation
- Preheat the oven at 180°C (th. 6).
- Wash and cut the apples in half. Cut half into small cubes and the rest into quarters. Crumble the gingerbread.
- Bring back in a pan, the apple cubes with 20 g of butter. Add the gingerbread, mix and cook for a few minutes, until the apples are soft. Salt, pepper.
- Stuff the quails with the preparation, tie them up, then place them in a baking dish. Salt, pepper and drizzle the quails with olive oil, then pour the vegetable broth into the bottom of the dish.
- Bake 35 to 40 min, basting the quails with the broth from time to time.
- Clean the mushrooms using a brush or a damp cloth, remove the stems. Cut the button mushrooms in half. Peel and slice the onion and garlic.
- Bring back in a pan the mushrooms without fat, so that they disgorge. Remove the water then reserve them. In the same pan, sweat the onion and garlic in 20 g of butter for 2-3 min. Add the mushrooms, apples and the remaining 20 g of butter. Continue cooking for 8 min. Add the chopped parsley. Salt, pepper and mix everything.
- Serve the quails and the pan. Sprinkle with the remaining vegetable stock.
