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Quails in a pastry blanket

Recipe from: 5/6/2004 12:00:00 AM

Ingredients 12
Servings 4


  • 4
    slices white bread
  • 75
    white wine
  • 1
    garlic clove, crushed
  • 25
    chopped fresh herbs (tarragon, chives and parsley)
  • 0.50
    lemon, the grated rind
  • 4
    slices Black Forest ham, chopped
  • salt and pepper to taste
  • 4
    quails or baby chickens
  • 40
  • 1
    cake flour
  • 400
    wate (approximately)


Preheat the oven to 180 °C.
Remove the crusts from the bread slices and break the bread into small pieces.
Bring the wine and garlic to the boil and pour over the bread. Mix well and chill.
Add the herbs, lemon rind, ham, salt and pepper to the bread mixture.
Season the cavitities of the birds with salt and pepper and stuff with the breadcrumb mixture.
Fry the quails in butter until brown all over and half-done. Leave to cool.
Add small quantities of water to the flour, mixing until an elastic dough forms (it must not be sticky).
Knead well, divide into four portions and press each into a flat circle on the work surface.
Cover each quail completely with a pastry circle. Prick two ventilation holes in the pastry and bake the birds for about 35 minutes.
Just before serving, crack open the pastry and remove the quails (do not eat the pastry).

Read more on: poultry  |  bake  |  shallow-fry


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