Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Philippe AMARD wrote: > > > Michiel Fokkema wrote: > >> Thanks Philippe, >> I've done it plenty of times. >> I was educated as a chef. > > Ah, ah ! > >> I like it most when stuffed into a caille with some truffle. >> Or just raw with some coarse sea salt, > > Never tried, how do you do that? There are two ways. Take the quail as it is and stuff it like you do with a chicken or a turkey. use a mixture of the foie gras, truffle and cognac. Bake it in the oven for maybe 20 minutes on a crouton. Serve with a port or cognac demi-glace sauce. Or serve like "Caille en sarcofage" like in the movie "Babettes feast" Or De bone the quail and put the foie gras truffle cognac mixture in the middle. roll it into a sausage into plastic foil. Close very careful and poach it for 40 minutes. Let it cool down in the fridge for a day or so and there you go. Like a chicken gallantine. > >> or fried or whatever way, I like it. >> > > Ever tried 'cooking' just by thermal shocks by taking it in and out of > fridge repeatedly while still in the 'alcholic' mixture? > I read that once but have never tried. Never heard of it. I'm also educated as a food scientist and doubt that something can be cooked or cured by just taking it in and out of the fridge. But one never know, cooking isn't really something we understand totally and I've seen stranger things happen. cheers, Michiel Fokkema