Difficulty:[usr 4]
Bone the quails with a sharp knife starting from the back without damaging the flesh. Go down the carcass and cut the joints of the wings and legs, but do not debone them. The back notch should be the only opening on the quail.
Peel the shallots and cut them into small dice. Also dice the slices of bread and the ham. Wash the parsley and chop finely.
Heat the butter in a small sauté pan, sauté the shallots. Add the bread and ham, remove the pan from the heat and set aside.
Leave everything to cool then mix with the egg and chopped parsley. Salt and pepper from the mill.
Gently spread the quails, stuff them with the bread and ham mixture and close the quails with a toothpick. They should be back to their original shape. Then put the quails in the refrigerator.
Wash the vegetables, peel if necessary and cut into large 1 cm pieces. Plunge the vegetables for about 8 minutes in boiling water, then discard the cooking water and drain the vegetables in a colander.
In a 20 cm diameter casserole dish, heat the quails on their backs in the butter and brown them for about 4 minutes. Then add the vegetables. cook everything for 5 minutes and moisten with the meat broth.
Put the casserole in the preheated oven and let the quails braise for about 20 minutes.
Adjust the seasoning of the vegetables and arrange on the plates with the quail.
Depending on the house and the possibilities you can vary the vegetables. It is possible to serve with this dish a little reduced meat juice.
New Cuisine for all seasons. Chanteclerc.
