| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Sainsbury10 | 4 | servings | |
INGREDIENTS
| 1 | tb | Oil |
| 2 | 520 g packs fresh whole quail | |
| 1 | 250 gram who baby carrots; (8oz) | |
| 250 | g | Patty pan or baby courgettes; halved (8oz) |
| 250 | g | Shallots; peeled and halved |
| ; (8oz) | ||
| 300 | ml | White wine; ( 1/2 pint) |
| 300 | ml | Stock; ( 1/2 pint) |
| 1 1/2 | ts | English mustard |
| 2 | tb | Freshly chopped tarragon |
| 2 | tb | Freshly chopped parsley |
| 3 | tb | Half fat creme fraiche |
| 1 | ts | Cornflour; blended in a little |
| ; cold water | ||
| Salt and freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a large flameproof casserole, add the quail and brown on all sides. Remove from the pan. Add the vegetables and brown, stirring occasionally. Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 minutes until the quail are tender. Remvoe the quail and keep warm. Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste. Simmer for 3-4 minutes, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve. Notes Delicious served with herby creamed potatoes. Converted by MC_Buster. NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes. Converted by MM_Buster v2.0l.
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