Stuffed quail with langoustine and lobster sauce

Ingredients for Stuffed quail with langoustine and lobster sauce

Instructions for Stuffed quail with langoustine and lobster sauce

To prepare the Stuffed quail with langoustine and lobster sauce recipe, please follow these instructions:

Stuffed quail: Grouse be placed in a marinade of olive oil, soy sauce, honey, and salt and pepper to taste over night. Stir the Turkey meat with sour cream, egg yolk, salt and pepper and herbs. Forcemeat lubricated on the inside of the grouse and rolled together. Then came silver paper around and behind them in the oven at 200 degrees C 15 – 20 minutes.

Lobster sauce: Lobster shells, herbs and tomato puree of Brown in a pan for it gets a golden color. Brandy and white wine, add and boil for about 5 minutes then add the fish broth and boil for about 3 hours. The broth sifted and is reduced to the proper consistency. Be fitted if necessary. with cold butter.

French flan: the potatoes cut in thin slices and reversed in melted butter, pressed together into small bowls and seasoned with salt and pepper. Bake in the oven at 200 degrees C ca. 15 minutes. This is served along with cooked langoustines and the whole placed nicely on the plate.