Quail eggs health benefits

• Serves: 12
• Prep Time: 45 min
• Total Time: 120 min

Ingredients

• 4 quails
• 1 Tbs butter
• unsalted
• 1 Tbs lard
• 2 carots - sliced
• 1 onions - sliced
• 1 cup green peas
• 4 mushroom caps - sliced
• boelatus if possible
• 2 Tbs flour
• 1 Tbs parsley
• flat-chopped
• 1 ts salt
• 6 cups meat stock
• 1/4 cup sour cream
• 3-4 juniper seeds
• 6 cups water

Instructions

Clean quail and cut into serving pieces. Melt butter and lart in soup pot. Brown quail very rapidly for a few minutes; then add vegetables, mushrooms;jenipher and 1/2cup water.
Cook slowly, uncovered, until water almost disappears. By this time, quail should be quite done.
Add flour, parsley and salt; stir well.. Cook over very low heat for until the meat is ready.
Add meat stock; bring to boil.
Just before serving, mix in the sour cream. Serve liver dumplings or marrow dumpling in the soup.

Ingredients

• 4 quails (2 years old ones make a wonderful soup)
• 4 carots
• 1 onion
• 2 garlic cloves
• celery
• white roots
• 100 grams.
• 1 celery
• stick
• parsil or parsnip
• 1 root
• parsil
• fresh200 grams
• 1 ts
• brussel sprot

Instructions

Clean quail and cut into serving pieces. put in the soup pot, boil it slowly until the meat is almost done. Put vegetables, uncut.Boil them slowly together until is done. Put salt, pepper to taste. Pour the soup through calender in other pot.

Serve it with homemade pasta, very thin cut, or semoline dumplings. Pieces of carots and the fresh very thin cutten parsil will add to the soup's taste and look.

• Serves: 12
• Prep Time: 60 min
• Total Time: 12 hours

Ingredients

• 1/4 lb chicken liver
• 1/4 lb chicken organs
• 1/4 lb Bacon cooked crisp and crumbled
• 1 lb ( or 3-4 )quails
• 1 cup Chicken stock
• (preferred) or bouillon)
• 1 large White or yellow onion cut into 8th's
• 1 stalks celery with tops cut into sections
• 1/4 Bell pepper
• 2 clove garlic peeled & sliced
• 1 tsp Heaping thyme(wild thyme preferred)
• 1/4 tsp Sage
• 1 small bay leaf
• Crushed peppercorns to taste
• Salt to taste
• (none with bouillon)
• 1 cup dry white wine
• 1/2 tsp Dijon mustard
• 1/2 lb Sweet cream butter
• (adjust salt if salted butter is used)
• Supplementary butter for cover.

Instructions

UTENSILS:
2 qt. sauce pan ,colander or large strainer measuring cups, spoons, food processor, mixer or blender (use your hands only if slightlyMasochistic)pate molds or buttered 9" cake pan with release or a bowl.

PREPARATION:
-In sauce pan with the 1/2 of the butter put in the hand , combine quails, liver,spices, garlic, celery, onion, pepper & salt. Fry them in the butter, about 8 min., remove liver, put it apart. Add stock and enough wine to just cover ingredients, and bring to boiling point. Reduce heat, cover, and simmer for about 1our, or until the quail is done, and remove meat from the bones.
-When done, place contents in the colander. Reserve the wine broth and allow it to stand and cool. Discard the bayleaf from the contents in the
colander and allow remainder to cool for 1/2 hour.
-Gently ladel off the wine broth until the liquid containing the sediment equals 2/3 cup. Save the clear broth in case you need more. Be sure to
catch all the sediment because it is an important part of the recipe.
-In your food processor; combine the contents of the colander, sediment broth, the other half of butter, mustard and 1/2 of the crumbled bacon. -Process until the mixture is a smooth, soupy puree. Fold in remaining bacon and pour into final mold. If it is too thick to pour, you need to add more broth. On the top pour ta thin cover of the remaining broth or a thin cover of melted butter.
-Allow pate to set in refrigerator for at least 24 hours.
-Unmold, so the top will be the base and lightly sprinkle with cracked peppercorns and garnish with sliced olives and parsley.

Ingredients

• Total Fat 1.0g 2%
• Saturated Fat 0.3g 2%
• Monounsaturated Fat 0.4g
• Polyunsaturated Fat 0.1g
• Total trans fatty acids ~
• Total trans-monoenoic fatty acids ~
• Total trans-polyenoic fatty acids ~
• Total Omega-3 fatty acids 4.0 mg
• Total Omega-6 fatty acids 84.6 mg