Stuffed quail in filo pastry sheets

Submitted by enr on 02 Feb 2010
6 quail (or small rabbits)
200 g chicken livers
150 g mushrooms
1 small apple
6 slices bacon
1 small head of garlic
1 cube chicken broth
1 tbsp brandy
12 sheets filo pastry sheets
6 tbsp sunflower oil
in 1/2 tsp oregano and thyme
1 tbsp breadcrumbs
pepper, salt
Quail cleaned thoroughly wash the inside and outside. Carefully remove the bone from the breast. Add salt and fry until golden in hot sunflower oil on all sides. Persist warm. Chopped garlic and bacon fry 2 tbsp sunflower oil. To the already fried garlic and bacon add the washed and cut into medium-sized pieces mushrooms, apple and chicken liver mixture and stew for a few minutes while stirring. Add spices and brandy. Above crushed cube broth added breadcrumbs to thicken the mixture and stirred. Quail are filled with already resulting slurry. Sew well, so as not to spill the filling. Bake in preheated 200 ° C oven for 10-15 minutes. Everybody baked quail put in sheet and turns as a package. Put in greased pan with sunflower oil and bake in a preheated 180 C oven for 40 minutes.
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02 Feb 2010