Recipe of the month

Stuffed quails

4 portions Budget

While this recipe may seem difficult, it is anything but. In fact, it makes for the perfect festive meal.

Ingredients

4 quails, cleaned
4 potatoes
butter
sea salt and pepper
For the filling:
4 slices of soft gingerbread with honey
1 egg
a few fresh tarragon leaves
30 g raisins
200 g chicken mince
For the sauce:
2 large shallots
8 slices of cured ham
4 large mushrooms
2 sprigs of thyme
400 ml white wine
200 ml water
salt and pepper

Preparation

Start by preparing the filling: cut the soft gingerbread with honey into cubes and combine it with the egg, the tarragon leaves, the raisins and the chicken mince.

Stuff the quails.
Finely slice the shallots, slice the cured ham in thick strips and slice the mushrooms into strips.
Fry the quails in the butter until golden brown, toss in the shallots, the strips of ham and the mushrooms and let simmer. Sprinkle with water and white wine. Cover with a lid and let simmer over low heat for about 50 minutes. Season to taste with salt and pepper.
Wash and peel the potatoes. Cut them into waffle shapes using a mandolin. Deep-fry until crispy at 180 °C. Let drain and sprinkle with pepper and sea salt.
Dress your plate with the sauce and the stuffed quail. Garnish with the waffle fries.