Caille Roti avec des Legumes

Today, I picked up some quail from the market and brought them home for dinner.

Once I’d removed their heads and their first two wing joints, I transferred them to a pan with some onion, carrot, and water to make stock.

While they simmered, I prepared a spice rub for the birds: salt, pepper, cinnamon, ginger, nutmeg, cloves, thyme, and a bit of crushed red pepper.  I seared the birds in a hot pan with some butter, all over.  When I had browned the birds, I strained the stock into the pan and inserted them into a 110 C oven.

I sliced some onion to a fine julienne and let it sauté in some butter; added some slivered garlic once it had started to brown; then a couple minutes later finished the ensemble with some red bell pepper.

I scooped the seeds from a couple of courgettes and cut think planks, which I seared in butter in a separate pan.  I plated the onion-pepper mix and arranged the zucchini in a swirl over top as the quail were getting ready to exit the sauna.  The result was a table presentation that looked as good as it tasted.

One Response to “Caille Roti avec des Legumes”

  1. Aurora Says:

    I believe le monsieur forgot to mention that he is/was in Paris when this meal was made.

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