Difficulty: 4/5
Using a sharp knife, debone the quails starting from the back, taking care not to damage the skin. Follow the carcass, cutting the wing and leg joints while leaving those bones intact. Keep the back opening as the sole entry point.
Peel the shallots and dice finely. Dice the sandwich bread and ham slices. Rinse and finely chop the parsley.
Melt the butter in a small sauté pan and cook the shallots until softened. Add the bread and ham, then remove from heat and let cool.
Once cooled, combine with the egg and chopped parsley. Season with salt and freshly ground pepper.
Open the quails gently, fill with the stuffing mixture, and secure with toothpicks to restore their shape. Refrigerate until ready to cook.
Wash and peel vegetables as needed, cutting into 1 cm pieces. Blanch in boiling water for 8 minutes, drain, and refresh.
In a 20 cm casserole, heat the remaining butter and brown the quails skin-side up for 4 minutes. Add vegetables, cook 5 minutes more, then pour in the meat broth.
Transfer to a preheated oven and braise for 20 minutes. Adjust seasoning, plate the vegetables with the quail, and serve with reduced pan juices if desired. Vary vegetables by season for freshness.
New Cuisine for all seasons. Chanteclerc.
