Quails with mustard and honey Ingredients: 4 tablespoons of - honey - 50 g of - butter - 2 tablespoons of - Dijon mustard salt pepper - 8- quails.
Utensils： 1 Garlic press garlic press- 1 saucepan pots and pans- 1 Oven ovens- 1 salad bowl 1 brush -
Cooking:
1 hour
Phase 1
Melt the butter and honey over low heat, then remove the heat, add the mustard, salt and pepper.
Phase 2
Brush the quails with this creamy mixture in a baking dish.
Phase 3
Cover the dish with aluminum foilt leave to rest for 2 hours at room temperature or overnight in the fridge.
Phase 4
Turn on the oven to 210°C (thermostat 7).
Phase 5
Place the foil-covered dish in the hot oven for 25 minutes then remove the foil and continue cooking for another 25 to 30 minutes, basting often with the sauce.
Phase 6
Serve the golden quails accompanied by lemon tagliatelle for example
Utensils： 1 Garlic press garlic press- 1 saucepan pots and pans- 1 Oven ovens- 1 salad bowl 1 brush -
Cooking:
1 hour
Phase 1
Melt the butter and honey over low heat, then remove the heat, add the mustard, salt and pepper.
Phase 2
Brush the quails with this creamy mixture in a baking dish.
Phase 3
Cover the dish with aluminum foilt leave to rest for 2 hours at room temperature or overnight in the fridge.
Phase 4
Turn on the oven to 210°C (thermostat 7).
Phase 5
Place the foil-covered dish in the hot oven for 25 minutes then remove the foil and continue cooking for another 25 to 30 minutes, basting often with the sauce.
Phase 6
Serve the golden quails accompanied by lemon tagliatelle for example