Poultry
Quails with Fine Morel Stuffing
Quails stuffed with a very fine preparation of chicken, pork and morels, then roasted in the oven. The stuffing is flavoured with port and bound with an egg.
- Serves
- Serves 4
- Preparation
- 10 min
- Cooking
- 20 min
Ingredients
Method
Thaw the morels in a bowl, collecting their juices. Preheat the oven to 240 °C.
In a food processor bowl, combine the chicken, pork cheek, egg, port, flour, morel juice, salt, pepper and nutmeg. Blend thoroughly to obtain a very smooth forcemeat.
Cut the morels into small dice and fold into the forcemeat.
Prepare the quails, then stuff them using a piping bag fitted with a large nozzle, or without one.
Brush the quails with soft butter, place in a dish and roast for about 20 minutes.