flesh of quail – 200 g
mushrooms – 2/3 cup
onions – 1 small head
Egg raw – 1 pc.
parsley, chopped – 1 tbsp. tablespoon
brandy and port – a few drops of
black pepper, salt – 1 pinch of
broth of meat – 1/2 cup of
thyme, rosemary and parsley fresh – 1 sprig
The flesh of quail with mushrooms and onion mince, add egg, brandy, herbs, salt, pepper and stir until smooth. The resulting stuffing to stuff the skin quail, wrap in foil and bake in the oven for 15 minutes.
To prepare the sauce, boil the broth with chopped herbs of thyme, rosemary, parsley and pour over the stuffed quail.
Serve with boiled artichokes.