Stuffed Quail - Strasbourg , Alsace, France

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Stuffed Quail

  From the restaurant Cottage Fleuri in Elsenheim 

  Ingredients to serve 4 people 
4 quails
200 g of chopped meat
200 g of fresh white mushrooms
1 onion
1 shallot
1 bouquet of parsley
100 g of duck mousse

  Preparation 
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.
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