Cook Time | 90 minutes |
Servings |
Ingredients
- 3 pieces Quail
- 1 liter Water
- 60 gram Salt
- 100 gram Grape pink
- 20 gram Blue cheese
- 20 gram Butter
- 3 twigs Thyme fresh
- Black pepper to taste
Ingredients
|
Instructions
- Now one more stage of preparation of quails. To skin quail was crispy, you need to crank the next " feint ears." Put two pots. One with boiling water, the other with ice. Each quail is lowered for 15 seconds in boiling water and for 15 seconds-in ice. And so repeat three times. Thanks to this technique, the fat on the skin will begin to melt. Lowering in cold water stops the process of cooking quail. All this is done quickly enough, so step-by-step photos could not be done.
- Cheese cut into small cubes. We have in the Dnieper now appeared on sale relatively inexpensive Polish cheese with mold of good quality. I buy it. If you are expensive, or You do not like cheese with mold, then take cheese or Adyghe. Suluguni, mozzarella or hard cheese will not work. Here you need a cheese that melts, but does not stretch. Cheese with mold turns into such a sauce.
- Each quail is pricked from the inside with a fork, so that it is better soaked in spices during cooking. Only do it very carefully, so as not to damage the skin. Potseluem slightly inside the quail from the breast. Since we will bake the bird on the back, the lower part will be salted with salt from butter.