UK Catering Forum

Hi my friends and myself are having a Haute Cuisine party in two weeks - this should be a fun night whereby each lady is making something they have never attempted before - sounded like fun at the time!

My dish is something called Caille en sarcophage - I think its Quail in puff pastry with foie gras and a truffle sauce. I dont want to mess it up can any give me any tips on how or how not to cook this dish.

Thanks

Haven't done it myself but here's a recipe I found

Ingredients:
1 pound frozen puff pastry, defrosted 20 minutes at room temperature
4 quails, boned
1 1/4 teaspoons salt
Freshly ground white pepper to taste
12 ounces foie gras, 2/3 of which is cut across in 8 slices, the rest cut into 1/4-inch cubes
1 1-ounce black truffle, sliced as thinly as possible, at least 12 slices
1 tablespoon unsalted butter
1 cup white wine
1/2 cup chicken stock
1/2 cup demi-glace (see note)
16 black figs, quartered


Preparation instructions:
1. Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.

2. Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an oven proof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.

3. Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4-inch cubes of foie gras and simmer, stirring for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.

4. To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.

I haven't done this either but it sounds wonderful and has quite an interesting history I see. I would be concerned about roasting the quails, they can dry out quickly, even when stuffed. I would poach them for about 3 mins first in the chicken stock, then stuff them and pan sear afterwards. After poaching dry them thoroughly with kitchen paper otherwise the skin will not crisp. Be careful when searing as the flesh can easily burn so keep them moving for about 7 mins or until brown all over. That way you know they are cooked through and still moist, also the birds will add flavour to the stock and the resulting sauce. It is a very rich dish, what will you be serving it with? Will you let us know how it turns out?

I wanted to try this one

It sounds so interesting..
:D