Summary

Ingredients

• 4 quail (s), ready to cook, 180 g each
• 30 ml vegetable oil
• 15 g butter
• Salt and pepper, freshly ground white

For the filling:

• 120 g toast bread
• 40 g butter
• 200 g apples, sour
• 4 cl sugar syrup
• 1 tablespoon parsley, chopped
• 2 egg yolks
• 1 tablespoon crème fraîche
• 1 pinch (s) salt
• 1 pinch (s) white pepper
• 1 pinch (s) nutmeg
• 2 cl calvados

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Instructions

1. For the filling, remove the crust from the toast and cut into small cubes. Put the butter in a pan, let it froth and toast the bread cubes until golden. Drain the cubes on paper towels.
2. Peel the apples, remove the core and also cut into small cubes. Put the calvados and the syrup in a bowl along with the apple cubes and let them steep for 5 minutes. Put the bread in a second bowl, stir in the parsley, egg yolks and crème fraiche. Add the apple filling with the marinade and season the filling with the spices. Season the quail`s abdominal cavity with salt and pepper, then add the filling. Shape the quail with your hands and dress with kitchen twine.
3. Heat the oil in the pan, put in the quail and fry in a preheated oven at 180 to 200 ° C for 20 to 25 minutes. To achieve even browning, melt some fresh butter during the last 5 minutes of the roasting process and brush the quail several times with it. Take the stuffed quail out of the oven, cut in half along the sternum with a sharp knife and serve.
4. TIP:
5. A traditional and almost always suitable accompaniment to quail is wine cabbage. Whether it is cooked with Riesling or refined with champagne is up to you; it harmonizes extremely well.