4 quails
1 to 2 cups of chicken stock
3 tablespoons of butter or margarine
2 cups of sautéed mushrooms
2 tablespoons of chopped fresh parsley
50g of cooked ham, finely chopped
salt and black pepper to taste
1 tablespoon of cognac
1/4 teaspoon of tomato paste
1 tablespoon of cornstarch
6 tablespoons of beef broth
1/4 cup of dry white wine (optional)
1/4 teaspoon of dried thyme (optional)
4 quails
1 to 2 cups of chicken stock
3 tablespoons of butter or margarine
2 cups of sautéed mushrooms
2 tablespoons of chopped fresh parsley
50g of cooked ham, finely chopped
salt and black pepper to taste
1 tablespoon of cognac
1/4 teaspoon of tomato paste
1 tablespoon of cornstarch
6 tablespoons of beef broth
1/4 cup of dry white wine (optional)
1/4 teaspoon of dried thyme (optional)
Wash and pat the quails dry
Cook the chicken stock with 1 tablespoon of butter or margarine until it reaches a boil, then set aside
Remove the quail from the stock and reserve
In the same pan, sauté the mushrooms and parsley until they are lightly browned
Add the chopped ham to the pan and season with salt and black pepper to taste
Stuff each quail with this mixture and tie them closed with kitchen twine or a toothpick
Fry the remaining quails in 2 tablespoons of butter or margarine
Flambé the cognac and pour it over the quails
Remove the quails from the pan and reserve
Remove the pan from the heat and add the tomato paste, cornstarch, beef broth, and white wine (if using)
Bring to a simmer, stirring constantly, until it thickens
Add the quails back to the pan along with any remaining sauce
Simmer for 15 minutes
Serve the quails in a warm serving dish, spooning some of the sauce over them
Allow about 2 quails per person.
