Boneless Quails with Forest Mushrooms
Yield: 6 servings
Cook Time: 45 minutes
Sauce: Quail juice.
Sauté the frozen mushrooms until the water reduces and chop them finely.
Sauté the shallots and ham thinly diced ham then adding the mushrooms. Flambé with cognac and add the cream, salt and pepper. Cook slowly for few minutes.
Boned the quail from each side so you do not cut the skin to open them. Stuff them with the preparation above. Put a small knob of butter on each quail and a branch of thyme. Roll the bird in an aluminum foil.
Preheat a sauté pan in a very hot oven and put the quails inside. After 5 minutes, turn over the quails and finish cooking them for about 10 minutes.
During that time sauté the artichokes bottoms with olive oil and finish cooking them in the quail juice. Cook the carrots.
Put 2 quails on a potato rosette in the middle of the plate and 3 artichokes bottoms around topped with the carrots.