Garlic Quails

Rating: 1.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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.

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