Quails with grapes Ingredients: 100 g of - tender butter, pepper, salt - 4 - quails ready to roast - 2 - black and white grapes - 1 - bouquet garni - 2 tablespoons of - chicken stock - 10 cl of - dry white wine.
Utensils： 1 Garlic press garlic press- 1 casserole- 1 pressure cooker- 1 kitchen scales- 1 dish-
Total time:
30 min
Preparation:
20 min -
Cooking:
10 min
Phase 1
Peel the grapes. Place a knob of salted and peppered butter in the quails. Brown them with 20 g of butter in a pressure cooker then add salt, pepper, grapes, chicken stock and bouquet garni. Add the white wine.
Phase 2
Close the autocuiser and cook for 9/10 min after whispering.
Phase 3
As soon as the pressure has subsided, open and place the quails on a dish and keep them warm.
Phase 4
Put the quails in the sauce and heat over a higher heat. When the juice is syrupy, add the rest of the butter, stirring with a wooden spoon.
Phase 5
Check the seasoning. Top and serve.
Utensils： 1 Garlic press garlic press- 1 casserole- 1 pressure cooker- 1 kitchen scales- 1 dish-
Total time:
30 min
Preparation:
20 min -
Cooking:
10 min
Phase 1
Peel the grapes. Place a knob of salted and peppered butter in the quails. Brown them with 20 g of butter in a pressure cooker then add salt, pepper, grapes, chicken stock and bouquet garni. Add the white wine.
Phase 2
Close the autocuiser and cook for 9/10 min after whispering.
Phase 3
As soon as the pressure has subsided, open and place the quails on a dish and keep them warm.
Phase 4
Put the quails in the sauce and heat over a higher heat. When the juice is syrupy, add the rest of the butter, stirring with a wooden spoon.
Phase 5
Check the seasoning. Top and serve.