Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Michiel Fokkema wrote: > > > P > >> Michiel Fokkema wrote: >> >> >> >>> I like it most when stuffed into a caille with some truffle. >> >> 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. > Both looks yummi ! Thanks for the tips >> >> 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. Alcohol is supposed to do the trick, in part - think of gherkins in vinegar ... > But one never know, cooking isn't really something we understand > totally and I've seen stranger things happen. > > cheers, > > Michiel Fokkema > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information >