-
1
Preheat oven to 450 degrees.
-
2
Remove legs and thighs from quail.
-
3
Reserve the breast on the carcass for roasting later.
-
4
Brown the legs and thighs in the butter.
-
5
Pour off the cooking fat and add an ounce of dry vermouth, veal and chicken stock.
-
6
Reduce for five minutes or until the consistency is thick and syrupy.
-
7
Strain the sauce.
-
8
Pour half the sauce into a saucepan and add the boiled cream.
-
9
Reserve remaining sauce.
-
10
Dice the mushrooms.
-
11
Melt the remaining butter in a saucepan and saute the mushrooms with the shallots.
-
12
Add the remaining ounce of vermouth and the heavy cream.
-
13
Bring to a boil.
-
14
Add half the chopped chives and set aside.
-
15
Roast the quail laying the breast side down and cook for five minutes on each side, turning once.
-
16
Remove from oven and when cool enough to handle, bone the breasts.
-
17
Place the bottom halves of the puff pastry rectangles in the center of two dinner plates.
-
18
Spoon the mushroom mixture on top.
-
19
Arrange the four quail breast around to form four corners of a square.
-
20
Carefully pour the two sauces (one light, one dark) around to form a pattern, without mixing the sauces together.
-
21
Arrange the quail eggs on the dark sauce and garnish the light sauce with the beans, remaining chives and diced tomatoes.
-
22
Put the caps of puff pastry on top of the mushroom mixture and serve.
