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Cailles aux raisins et cognac et sauce foie-gras🇫🇷|aястасияさん
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  • 2017/01/08
  • 241

Cailles aux raisins et cognac et sauce foie-gras🇫🇷

レシピ
材料・調味料
Quail
Red grape
1
White grape
1
Cognac
10cl
Butter
150g
Chicken stock
1cube
Salt/Pepper
To taste
Raisins
Foie gras sauce:
Fresh cream
Fresh foie gras
Chicken stock
1/2cube
Salt/Pepper
作り方
1
Soak dry raisins for 15min in the Cognac, drain it and keep the juice. Add salt and pepper inside quail. Put a little of butter and raisins into a quail.
2
Heat 40g of butter in a pan and let the quail brown all sides about 10min. When they are golden, add salt, pepper, 20g of chicken stock diluted in 20cl of water, and the soaked grape. Add some Rosemary.
3
Cover and cook 30min over medium heat. Add grapes and stir with a wooden spoon. Adjust seasonings and serve hot.
4
Foie gras sauce: Heat the fresh cream. Add foie gras and melt into the cream. Add 1/2cube of Chicken stock dilated in little water. Mix everything and adjust salt and pepper.
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