Stuffed Quail with wild mushrooms

Method

1. 1

   Cut quail down backbone and bone out carcase leaving legs and wings bone in.

2. 2

   Cut Guinea fowl for supremes, bone legs and mince.

3. 3

   Add nutmeg, 3tbsp cream, basil, lemon zest and salt,.

4. 4

   Mix well fold in egg whites cover and chill.

5. 5

   Trim asparagus and steam 4 min., refresh.

6. 6

   Soak dried mushrooms in boiling water.

7. 7

   Spread quail with filling and place asparagus spears on top.

8. 8

   Truss & roll in greased foil and twist ends, cook for 15 min. at gas 5.

9. 9

   Drain mushrooms keeping liquor, chop and fry with button mushrooms.

10. 10

    Add sherry and liquor reduce and season.

11. 11

    Present quail whole with mushroom sauce & chervil.

Tip: tap a step to tick it off as you cook.