Quails with Chanterelle Long Grain Rice Stuffing

Bone the quails from the back and remove the fat from the neck. Make basmati, roast chanterelles with shallot in butter, season with juice of one lemon, salt and pepper, finally add parsley and chives to the frying pan.

Now season the quails with salt, season with pepper, stuff with a mixture of basmati and chanterelles and wrap in a sheet of buttered parchment paper so that the breast remains free. Sear from the sides and then place on the back, cover the breast with a piece of butter and then cook in the oven for about 12 minutes.

For the sauce, boil port with veal stock, beat with butter and season with salt and pepper.

Our tip: Fresh chives are much more aromatic than dried ones!

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