Season quails with salt and season with pepper. Remove garlic cloves from soft skins, shape 1 clove in each quail.
Wrap each quail with 2 slices of bacon, place in a shallow ovenproof dish and cook in a heated oven at 240 degrees (gas 4-5, convection oven not recommended) on the lowest rack for 30 minutes.
After 15 minutes, add wine and stock. In the meantime, cook the remaining garlic cloves in boiling hot salted water for 5-10 minutes and pass through a sieve. Keep the finished quails warm, stir the roast stock in a small saucepan with the fresh cream and garlic puree and bring to the boil. Season the sauce with salt and freshly ground pepper and serve with the quails.
Serve with baguette.
Related Recipes:
Asparagus Casserole According to ApiciusA more wonderful asparagus recipe: “Patina de asparagis frigida” Instead of quails, in the Roman...
Crayfish in Coconut Sauce1. fresh crayfish properly soak. Remove the skin from the onion and garlic and chop, sauté in hot oil. 2. 2...
Halibut Wrapped in Bacon with Chanterelles and Marinated Bread DumplingsFor the marinated dumplings, remove the skin from the shallots and finely dice them. Stir with the vinegar...
Spaetzle with Ham on Wild Garlic Gorgonzola SauceFor the spaetzle with ham and wild garlic Gorgonzola sauce, mix the flour with a teaspoon of salt and sift...
Caesar Salad with Parmesan DressingNote: the portions are measured as part of an “after-work party”. Remove the outer leaves from the...
Salmon in Strudel Leaf With-salt and pepper -a small amount of salt alz butter, to brush – cleaned trimmed and washed. Prepare...
Fried Scallops with Fennel – *(*) Roasted scallops with fennel and spinach pesto sauce. Rinse fennel, cut greens into small pieces and keep...
Pike Dumplings in Riesling SauceRemove the pike using a sharp fillet knife and either pound the removed fish fillets in a mortar or finely...
Buckwheat Roulade with Young Spring HerbsThe buckwheat roulade with young spring herbs Mix milk, buckwheat flour, eggs, salt and nutmeg to a liquid...
Jerusalem Artichoke Soup with Truffle Essence1. caramelize sugar in a saucepan until light brown. Pour in port wine and veal stock and cook uncovered to...