Quail Crêpinette on Celery Puree with Port Wine Sauce and Glazed

For the chicken sauce, cut 50 grams of chicken breast fillet into small pieces and freeze separately with 50 grams of whipped cream in the freezer. Then finely mash in a moulinette and season with salt, pepper and a little sherry or cognac.

Clean the celery, dice it and put it in a saucepan with cold water and the juice of half a lemon. This will keep the vegetables nice and white. Boil water with salt and juice of one lemon, pour in celery and cook until tender.

3. clean spinach, rinse and blanch in boiling hot salted water in about 10 seconds and quench in iced water. Spread the leaves on paper towels, pat dry and spread a thin layer of poultry dressing on top. Then remove the quails. Remove the skin from the breasts and legs, season with salt and pepper and also brush thinly with farce. Place one drumstick on each breast and wrap tightly in two spinach leaves. (The quail crêpinette, by the way, can be easily prepared and placed covered in the refrigerator for a couple of hours). Before serving, brush with olive oil and cook in the oven on a rack at 160 °C for about 8 minutes. Turn once to the other side and then rest in aluminum foil for 3 min.

Drain the celery, steam and squeeze out the juice well. (This can be done, for example, in a potato or spaetzle press, which is lined with a thin piece of crockery). 50 grams of cold butter i

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