Warmia Mazury Powisle
Quail in the nest of potato's eggs
Third place in the culinary competition "The best dish of quail" under the "Regional Cultural Festival of Hunting" in Węgorzewo, 5 July 2014
Quail wash, dry. Season with salt salt and pepper,rub with butter and spice to the game. Stuffed peels of apples. Bake for about 30 minutes. During cooking, watering butter. After baking, finely chop the cooled quail - prepare mousse. Weight after cooking mix with wild mushrooms and butter, then stuff the next quail. Bake for about 30 minutes. At the end of cooking grease mustard with honey - bake until golden. Put on the potato pancake with the addition of potato and cranberry mousse. Serve with apple-currant compote.
Quail wash, dry. Season with salt salt and pepper,rub with butter and spice to the game. Stuffed peels of apples. Bake for about 30 minutes. During cooking, watering butter. After baking, finely chop the cooled quail - prepare mousse. Weight after cooking mix with wild mushrooms and butter, then stuff the next quail. Bake for about 30 minutes. At the end of cooking grease mustard with honey - bake until golden. Put on the potato pancake with the addition of potato and cranberry mousse. Serve with apple-currant compote.
Ingredients:
- quail
- Salt
- Pepper
- Butter
- Spice to the game
- Peels of apples
- Forest mushrooms
- Mustard
- Honey
- quail
- Salt
- Pepper
- Butter
- Spice to the game
- Peels of apples
- Forest mushrooms
- Mustard
- Honey
The recipe is from:
Firma gastronomiczna „Krys-Stan”
ul. Kolejowa 11a
10-284 Olsztyn
Polska
[email protected]
www.krys-stan.com.pl
