12 pc Quail
Butter
White Toque Parisian Carrots
3 pc Shallots
6 oz Cooked Ham
1/2 pint Heavy Cream
1 spoon Cognac
1 bag White Toque Forest Mix Mushrooms 6 Potato Rosettes
36 pc White Toque Small Artichoke Bottoms Thyme
Method
Sauté the frozen mushrooms until the
water reduces and chop them finely.
Sauté the shallots and ham thinly diced ham then adding the
mushrooms. Flambé with cognac and add the cream, salt and pepper.
Cook slowly for few minutes.
Boned the quail from each side so you do not cut the skin to open
them. Stuff them with the preparation above. Put a small knob of butter
on each quail and a branch of thyme. Roll the bird in an aluminum
foil.
Preheat a sauté pan in a very hot oven and put the quails
inside. After 5 minutes, turn over the quails and finish cooking them
for about 10 minutes.
During that time sauté the artichokes bottoms with olive
oil and finish cooking them in the quail juice. Cook the carrots.
Put 2 quails on a potato rosette in the middle of the plate and 3
artichokes bottoms around topped with the carrots.
Ingredients (Serves:
6)