Quail in Cantarelsky with puff pastry

Ingredients for Quail in Cantarelsky with puff pastry

Instructions for Quail in Cantarelsky with puff pastry

To prepare the Quail in Cantarelsky with puff pastry recipe, please follow these instructions:

The quails are boneless (not the thighs), browned at very high heat, seasoned with S + P. The legs are browned in a saucepan, seasoned and the water added, simmer for approx. ½ hour. The fund is used for the cloud. The canterelles are halved and divided into 100 g and 200 g. The parsley is cut in julienne and fry in hot oil until golden brown, put on greasy paper and salted. Kantareller (100 g) brune, add cognac and then the fund, cook to half, cook, sift and mount with cold butter just before serving. Step the cakes in a hot oven (200 gr.) For approx. 4-5 min. The tomatoes are halved.

Serving:
Distribute the edge arrays in the middle of a deep plate, pour the cloud over, put the waist on the edge arches and decorate the cherry tomatoes and pepper fritters. Server a little bit flushed a party.