Quail stuffed with foie gras pate

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Discover with me the secret of quails stuffed with foie gras pate, a Provençal delight that unites earthy flavors with refined aromas. In the region of Puy-de-Dôme, in Auvergne, connoisseurs of Savoyard cuisine have learned to create exquisite dishes using fresh and noble ingredients.

🥘 Ingredients

• 8 ready-to-cook quails
• 250 g of foie gras pate
• 3 chopped onions
• 15 cl of beef stock
• 8 slices of raw ham
• 30 g of butter
• 1 glass of Madeira wine
• Salt and pepper

👨‍🍳 Instructions

1. Cut the foie gras pate into eight equal pieces, then insert each piece into each salted and peppered quail that has been prepared beforehand.
2. Cook the chopped onions in a casserole dish with melted butter, add the raw ham slices, then the stuffed quails. Cover and cook at low heat for 14 minutes. Afterwards, pour the beef stock and Madeira wine over the preparation, season with salt and pepper. Cover again and cook for about 20 more minutes.
3. Place each quail in an individual serving dish, garnish with a slice of raw ham and pour the sauces on top.
4. Serve immediately.

🏷 Tags: Quail Forcemeat of liver pate Stuffed Onions Veal stock Raw ham Butter