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Stuffed Quails with Thyme Sauce Recipe
|Quails||24 Ounce, deboned (4 Pieces, 6 Ounce Or 150 Gram Each)|
|Chicken meat||4 Ounce|
|White wine||1 Drop|
|Egg white||1 (From 1 Medium Egg)|
|35% cream||25 Milliliter (2 Tablespoon)|
|Wild rice||2 Ounce, cooked (60 Gram)|
|Foie gras||1 1⁄2 Ounce, cut into small cubes (45 Gram)|
|Melted butter||25 Milliliter (2 Tablespoon)|
|For thyme sauce:|
|White wine||125 Milliliter (1/2 Cup)|
|Fresh thyme sprig||6|
|Chicken broth||250 Milliliter, skimmed (1 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|35% cream||50 Milliliter (1/4 Cup)|
Serving size: Complete recipe
Calories 2382 Calories from Fat 1330
% Daily Value*
Total Fat 149 g228.8%
Saturated Fat 58.3 g291.3%
Trans Fat 0 g
Cholesterol 956.6 mg
Sodium 1618 mg67.4%
Total Carbohydrates 56 g18.5%
Dietary Fiber 5.2 g20.9%
Sugars 4.1 g
Protein 177 g354.8%
Vitamin A 341.3% Vitamin C 108.4%
Calcium 27.5% Iron 247.9%
*Based on a 2000 Calorie diet
Add the white wine, egg white and cream.
Mix until smooth.
Gently mixing with a spatula, add the wild rice and the foie gras.
Mix well and season with salt and pepper.
Stuff the quails and brush lightly with melted butter.
Place in a casserole and bake at 350°F (180°C) for 20 minutes.
THYME SAUCE In a pan,combine the white wine and fresh thyme and reduce by half.
Add the chicken broth and reduce again.
Lightly thicken with butter.
Cook a few minutes over medium heat and add the cream.
Serve the quail on plate garnished with sauce.