Quail with sausage
Preparation 45 min, cooking 35 min, medium difficulty
8 quails, 200 g of sausage, 3 chicken livers, 4 slices of bread, 1 pinch of nutmeg, 1 egg and thunder, 1/2 glass of brandy, 1/2 glass of broth, 100 g of butter, salt and pepper
Gut the quails (keep the livers), then flambé them, wash them, dry them, salt them and pepper them internally. Peel the sausage and crumble it. Wash the poilo and quail livers, chop them and mix them with the sausage with the nutmeg, egg, yolk, salt, pepper and 3 tablespoons of brandy. Refrigerate for an hour.
Stuff the quail with the liver mixture, sew the openings with kitchen thread and tie them to keep them in shape.
Brown the quails in a pan with 50 g of butter, then sprinkle them with the remaining brandy; when it has evaporated, add salt and pepper, sprinkle with the hot broth and cook for about 30 minutes.
Remove the slices of bread from the crust, divide them into two rectangles which you will fry in the remaining butter; then arrange them on a serving plate, lay the quails on top, sprinkle everything with the cooking juices and serve immediately, hot.