Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Quail |
| 1½ litre | Meat stock |
| 100 grams | Salami with skin removed |
| 50 grams | Butter |
| 2 tablespoons | Parmigiano Reggiano; grated |
| 1 medium | Onion |
| 1 \N | Stick celery |
| 1 small | Carrot |
| \N \N | Garlic; rosemary and sage |
| 1 \N | Egg |
| \N \N | Breadcrumbs |
| \N \N | Corn starch |
| ½ cup | Vinegar |
| \N \N | Worcestershire sauce |
Singe the quail, already cleaned and wash and dry the birds. Chop the salami with 70g of cleaned onions, 2 cloves of garlic and leaves of a single sprig of rosemary and sage leaves.
Put the chopped ingredients in a small bowl and blend in a heaped tablespoon of breadcrumbs, the grated Parmigiano Reggiano, egg, a bit of salt and a generous dash of freshly ground black pepper. Mix well and use the mixture to stuff the quail. Tie the birds with kitchen string and arrange them in a buttered pan after cutting a medium sized onion, a small carrot and a stalk of celery into small pieces and arranging them on the bottom of the pan. Smear the remaining butter on the surface of the quail.
Roast the birds in a 200C/390F oven for about 40 minutes. When the quail are about half cooked, baste with half a cup of vinegar and spoon over the cooking juices. Turn the birds so that they brown on all sides. When the quail have cooked, untie them and place them on a heated serving dish.
Cover the dish with foil and place it at the mouth of the heated oven with the door open. Put the pan over a high heat and add the boiling stock to the cooking juices along with a tablespoon of corn starch dissolved in 2 or 3 tablespoons of cold water and a dash of Worcestershire sauce.
Boil the mixture until the liquid thickens slightly. Pour a bit of the sauce on the quail and the remainder in a heated bowl. Serve immediately.
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Converted by MM_Buster v2.0l.