Quail in truffle dish
Instructions
Clean quail, season with a little bit of brandy and a dash of salt and pepper, pour into each a bit of truffle and wrap in bacon slices, securing them with a wire.
Saute in a pan with butter and a pinch of salt the carrots and celery cut into fillets and whole onions.
Put the quails in a saucepan, cover with the broth, to take the boil and cook for about a quarter of an hour; Add the remaining chopped truffle flakes > stewed vegetables and cook for a few minutes.
Drain quail on a serving dish, slegarle, strikingly with the vegetables and sprinkle with the cooking.
Ingredients and dosing for 4 persons
- 8 quails
- 2 carrots
- 1 costa of celery
- Some of new onions
- 50 g of butter
- 1 truffles
- 8 slices bacon
- Restricted stock
- Little of brandy
- Salt
- Pepper