Boned quail, fresh, qty 50
There are times when one wants to splash out and make a real culinary impression on your guests. These whole, boned quail can provide the answer - a true delicacy: free-range quail, plucked, cleaned and then boned so that they are less fiddly to eat.
Recipe
Mushroom stuffed quail
50 boned quail
300g white truffle butter
500g garniture de champignons
whole celery, finely chopped
black pepper
1kg breadcrumbs
4 large free range eggs, beaten
bunch fresh parsley finely chopped
300ml chicken stock
bring stock to the boil and add celery, simmer for 3 minutes, remove from heat and allow to cool down until hand hot (60C). Add the dried mixed mushrooms (garniture de champignons) to the stock and leave for 10 minutes, then add 200g white truffle butter which will slowly melt in the now lukewarm stock. Stir in breadcrumbs, beaten egg, parsley, black pepper and leave until the breadcrumbs have absorbed the liquor.
Preheat oven to 170C
Place the quail skin down and lightly salt, place one tablespoon of mushroom stuffing into the middle of the quail and then wrap the quail around the stuffing, to make a small parcel. Place on baking tray skin side up. Gently melt the remaining white truffle butter and brush over the quail breasts. Bake for 35 minutes until golden brown.
This will make a starter for 50 people, main course for 25, or a spectacular buffet centrepiece.
Accessories
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Plantin White Truffle Butter, 250g
Plantin Truffle Butter is a simple but effective ingredient using White Truffles and churned to infuse the light, airy butter with the rich aroma of truffles.
When using Truffle Butter add it in at the last minute in order to retain the full flavour.
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Garniture de champignons, 500g
A delicious combination of cep, chanterelle and mousseron mushrooms which can be used in a wide range of recipes.
Uses: In a wide variety of dishes including risottos, pasta dishes, soups and stir-fries
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