Ballotine of Quail from Tony Bilson's Recipe Book by Tony Bilson
Draw the quails and reserve the hearts and livers. Completely bone four of the quails and reserve the flesh for the mousseline and the bones for the sauce. Cut the other six quails down the back an...
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Ingredients
- 1 1/2 litres chicken or veal stock
- 2 tbl cognac
- 1 egg white
- 200 ml cream
- 2 shallots, chopped
- 6 sprigs thyme
- salt
- ground black pepper
- 10 quails
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