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salt mousse salad oil bacon carrot stalks celery onion bay leaf thyme wine veal demi glace unsalted butter leek leaves eggs salt water per omelet
Viewed: 16 - Published at: 8 years agoIngredients
- 4 quails, boned (approximately 3 ounces each)
- Salt and pepper as desired
- 6 ounces of goose-liver mousse (see note)
- 1 tablespoon salad oil
- 4 slices bacon
- 1 medium carrot, scraped and diced (1/2 cup)
- 2 medium stalks celery, diced (3/4 cup)
- 1 small onion, diced (1/4 cup)
- 1 bay leaf
- 1 sprig fresh thyme, or 1 teaspoon dried thyme
- 1/2 cup Port wine
- 3/4 cup veal demi-glace (see note)
- 1 tablespoon unsalted butter, room temperature
- 2 large leek leaves (scallion leaves or chives may be substituted)
- 4 eggs
- Salt and pepper to taste
- 1 teaspoon water
- Scant amount of oil - approximately
- 1/4 teaspoon per omelet
Method
- Preheat oven to 375 degrees.
- Slice each quail open through the back, leaving breast whole.
- Place skin-side-down on a flat surface, extending quail bodies as much as possible.
- Season lightly with salt and pepper.
- Place a quarter of the liver mousse in center of each quail, wrap outer edges of quail over mousse, overlapping where necessary, so that mousse is totally enclosed.
- Wrap a slice of bacon around each quail to hold it together.
- Secure each bird with string.
- Heat an ovenproof saute pan, large enough to hold all 4 birds, over medium heat and add oil.
- Place quail in pan, breast-side-up, and saute 5 minutes, until brown.
- Add diced vegetables, bay leaf and thyme.
- Turn quail to brown other side, 5 to 7 minutes.
- Then turn breast-side-up again, and place pan in oven until quail are just hot inside, approximately 7 to 10 minutes.
- Remove quails from saute pan and set aside in a warm place.
- Place saute pan over medium heat, and continue to cook diced vegetables and herbs until tender, approximately 8 minutes.
- Using a spoon, remove fat from saute pan.
- To deglaze the pan, over medium heat, add Port, and cook rapidly, scraping up brown bits, until liquid is reduced by half, approximately 3/4 cup.
- Add demi-glace.
- Bring sauce to a boil, reduce heat, and simmer approximately 5 minutes.
- Strain through a sieve into a small saucepan.
- Taste and correct seasonings, if necessary.
- Set aside to keep warm.
- Just before serving, add butter to sauce and incorporate by shaking pan.
- Blanch leek leaves in boiling water until soft but not mushy, about 3 minutes.
- Immediately refresh in ice water.
- Cut 4 half-inch strips lengthwise down each leaf.
- Set aside.
