Ingredients

For the quail: 2 quails, boned 70 g. Basmati rice 1 tablespoon onion, finely chopped 1 tablespoon carrot, finely chopped 1 dessertspoon pistachios, peeled and chopped 1 teaspoon pine nuts 1 dessertspoon flaked almonds 3 coriander seeds, crushed 30 g. butter 70 ml. chicken stock 12 grapes, peeled and seeded For the chicken: 2 chicken breasts 50 g. wild mushrooms squeeze of lemon juice 1 teaspoon crme frache 1 egg, beaten 15 g. unsalted butter 1 teaspoon finely chopped parsley pepper, salt For the puree: 3 tablespoons crme frache 3 leeks cut into 1 cm. rounds 1 fennel bulb cut into strips 15 g. unsalted butter pepper, salt, nutmeg

Description

Preheat The Oven To 180C. First Make The Pilaff For The Stuffing. Soften The Onion And Carrot In The Butter In A Roasting Tin. Add The Rice And The Nuts And Coriander And Stir Till Well Coated. Pour In The Hot Stock And Cover The Tray With Greaseproof Pa

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