L'épicerie fine #1 du Québec de produits gastronomique.

Sign in
Contact
0
0
  • Products
  • Quail stuffed with muscat grapes (sauce included)
  1. Products
  2. Quail stuffed with muscat grapes (sauce included)
Public Pricelist

Quail stuffed with muscat grapes (sauce included)

https://www.saintpierre.com/web/image/product.template/134/image_1920?unique=437337f
  • Quantity

18.50 $ 18.50 $ 18.5 CAD

0.00 $

This combination does not exist.

Add to Cart
Quail: 180g. portions

These boneless quails are stuffed to perfection with a mousse of young pig and poultry. They’re topped with a sauce made of veal and poultry stock, currants, Madeira, and more. Quail is an original idea for an upscale dinner.

#Ref.: 335


Specifications for Quail stuffed with muscat grapes (sauce included)

Quantity 1 portion or 6 portions

Stuffed boneless Quebec quail: cochonnet, poultry mousse, cream, muscat grapes, muscat wine (sulphites), spices, onions. Sauce: osmosis-filtered water, Spanish onions, unbleached white flour, white wine (sulphites), red wine, Madeira wine, currants, honey, arrowroot starch, Consistaid, butter, concentrated veal stock, chicken base, raw sugar, tomato paste, Dijon mustard, fresh garlic, paprika, herbs, black pepper. Contains: milk, soy.


CONVENTIONAL OVEN

Preheat oven to 375°F with oven rack in middle position. Remove frozen quail from packaging and place on a baking sheet or in a baking dish. Bake for 35 to 40 minutes. Broil for 1 to 2 minutes.

For larger quantities, add a few minutes to cooking time.

SAUCE

While the quail is cooking, remove frozen sauce from packaging and heat in a saucepan over low heat. Stir occasionally until texture is smooth. Add a knob of butter and/or 1 tablespoon or more of water for a more liquid texture, or simmer to thicken. Whisk well.

To serve as a starter, slice a half quail lengthwise.

For maximum flavour, we recommend warming dinner plates before serving.