Ingredients

Roasted Quail with Sweetbread

• 1 1/2 pounds veal sweetbreads, thoroughly washed, membrane peeled and poached (672 g)
• Salt and freshly cracked black pepper, to taste
• Pinch of chopped fresh thyme
• 2 slices of double smoked bacon, diced, blanched
• 1 cooking onion, diced
• 6 quail, boned from the inside or left together
• 6 savoy cabbage leaves, blanched just until softened
• sprigs of fresh thyme

Cassis Berry Sauce

• 3 ounces crème de cassis liquor (90 ml)
• 3/4 cup chicken stock (175 ml)
• 1 cup cassis berries (250 ml)
• 1 teaspoon butter (15 ml)

Assembly

• 18 Italian chestnuts, roasted
• 1 to 2 tbsp. olive oil (15 to 30 ml)
• 1 to 2 tbsp. unsalted butter (15 to 30 ml)
• 1 pound butternut squash, peeled and diced, roasted (454 g)
• 18 fingerling potatoes, peeled, parboiled
• Salt and freshly cracked black pepper, to taste
• Sprigs of herbs, to garnish platter (optional)

Description

Roasted Quail With Sweetbread Stuffing And Cassis Sauce - A Recipe From Food Network Canada. Recipe Courtesy Pascal Ribreau, Célestin, Toronto.

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