Cailles en sarcophages – stuffed with foie gras and truffles, wrapped in bacon, in red wine sauce, mushrooms, and quail egg

Discussion in 'French-English Vocabulary / Vocabulaire Français-Anglais' started by DrBarbie, Jan 12, 2009.

  1. DrBarbie Junior Member

    London
    Britian, English
    I am trying to prepare a French dish:

    Cailles en scarcophages
    And this is as far as I have progressed because the rest of the descriptions runs: stuffed with foie gras and truffles, wrapped in bacon, in red wine sauce, mushrooms, and a quail egg.....

    Can anyone advise me please?
     
  2. sapho Junior Member

    French
    Here is what I found on Google (the whole recipe) for 4 people :

    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.
     
  3. stamanu

    stamanu Senior Member

    Grenoble (in the French Alps)
    French by descent and misfortune
    "farcies de foie gras aux truffes, entourées de lard, dans une sauce au vin rouge, avec des champignons, et un oeuf de caille."
    Bon appétit!
     
  4. Mag38 Senior Member

    Dauphiné
    French (provincial!)
    "farcies de foie gras et de truffes, bardées de lard, dans une sauce au vin rouge, avec des champignons et un œuf de caille."
    Does sound great!
     
  5. DrBarbie Junior Member

    London
    Britian, English
    Gosh I am impressed merci ....
     
  6. DrBarbie Junior Member

    London
    Britian, English
    In case anyone is interested: I am trying to copy the menu found in the film Babette's Feast - a rather fine French woman chef
     

Share This Page