100 g of chicken liver
2 cloves of garlic, minced
5 soup spoons of butter
8 coarsely chopped bread slices
1 tablespoon of mustard
2 soup spoons of ground nuts
1 tablespoon of cumin
Salt and black pepper to taste
4 quails
2 soup spoons of finely chopped onion
1/3 cup of dry white wine
1 cup of chicken broth
1 tablespoon of estragon
1/2 soup spoon of cornstarch
100 g of chicken liver
2 cloves of garlic, minced
5 soup spoons of butter
8 coarsely chopped bread slices
1 tablespoon of mustard
2 soup spoons of ground nuts
1 tablespoon of cumin
Salt and black pepper to taste
4 quails
2 soup spoons of finely chopped onion
1/3 cup of dry white wine
1 cup of chicken broth
1 tablespoon of estragon
1/2 soup spoon of cornstarch
Prepare the filling: fry the liver and garlic in 1 soup spoon of butter until golden brown
Add to a blender bowl, along with bread, mustard, nuts, and cumin
Blend well
Season with salt and pepper
Stuff the quails and close with toothpicks or coarse thread
Fry the quails on all sides in the remaining butter, over low heat and covered pan, until golden brown
Remove the quails and reserve
Leave 2 soup spoons of butter in the skillet and add onion
Fry until caramelized
Add white wine and cook over high heat until reduced by half
Add chicken broth, estragon, and quails
Cover and simmer over low heat for another 10 minutes, or until the meat is tender
Remove the quails
Simmer the sauce and whisk in dissolved cornstarch and a little water
Season with salt and serve hot, along with stuffed quails
Serve with fried polenta and agrião leaves
