1/4 teaspoon black cherry pit, finely chopped
1/4 teaspoon cognac
4 quails
1 slice of beef fillet, cut into 4 strips
Port wine
1 cup water
3/8 cup white wine, dry
2 tablespoons (chopped) salt
2 tablespoons (chopped) fresh thyme
1 onion, chopped
Vol-au-Vent
2 packages of frozen puff pastry
2 eggs
Accessories
12 cm and 10 cm cookie cutter
1/4 teaspoon black cherry pit, finely chopped
1/4 teaspoon cognac
4 quails
1 slice of beef fillet, cut into 4 strips
Port wine
1 cup water
3/8 cup white wine, dry
2 tablespoons (chopped) salt
2 tablespoons (chopped) fresh thyme
1 onion, chopped
Vol-au-Vent
2 packages of frozen puff pastry
2 eggs
Accessories
12 cm and 10 cm cookie cutter
The night before, open the quails by cutting along their backs, fill with beef strips, close them, and tie with string
Blend in a blender all the ingredients of the port wine
Soak the quails, cover and refrigerate until the next day
Vol-au-Vent
Roll out the puff pastry to 1 cm thickness
Cut out eight circles using a 12 cm cookie cutter
Use a 10 cm cookie cutter to create holes in the center of four of the circles, forming rings
Heat the oven to high temperature
Gently beat the eggs and brush the edges of the larger circles with them
Arrange the rings on top
Brush the edges again with the egg and bake for 10 minutes
Reduce the temperature to medium and bake for an additional 20 minutes
Finale
Arrange the quails in a small baking dish, cover with tempering and cognac
Add black cherry pit and bake for 40 minutes or until tender
Remove the string from the quails and arrange them on individual plates, inside vol-au-vents
Brush with the sauce and garnish with thyme.
