Headpiece filled with quail breast

Ingredients for Headpiece filled with quail breast

Instructions for Headpiece filled with quail breast

To prepare the Headpiece filled with quail breast recipe, please follow these instructions:

Tenderloin/medaljonerne be shared so there will be 8 small medallions in total. Quail breasts roasted for about 8 minutes, halved lengthwise and be wrapped in spinach leaves.

Prepare a small pocket in the side of medaljonerne and quail breasts met inside. Bacon slices to bind around the meat and Brown on the forehead. Medaljonerne FRY finished in the oven for approximately 4-8 minutes and rests just as long before serving.

Fledgling vegetables: vegetables prepared and steamed in butter until tender. First, the carrots and the last minutes accepted asparagus and scallions in.

Lemon sauce: Shallots, leek and garlic roasted in butter. Add lemon juice and boil down to 1/3. Hønsebouillonen added and it all reduces to 1/3. Lemon peels are met by and cream and cold butter whipped in. Just before serving stir the tomatoes in the sauce.