QUAIL AND LAMB SWEETBREAD PASTRIES WITH SHIITAKE MUSHROOMS

[Louisa Chu]

QUAIL AND LAMB SWEETBREAD PASTRIES WITH SHIITAKE MUSHROOMS

Serves 8 as Appetizeror 4 as Main Dish.

Basic recipe from Cordon Bleu Paris Superior Cuisine with adaptations by loufood.

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Principal ingredients

• 500 g puff pastry
  
• 1 egg for egg wash
  
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• 3 quails, boned, (breasts/legs with skin and livers/ hearts for forcemeat; carcasses for sauce)
  
• oil, butter
  
• salt, pepper
  

Forcemeat (stuffing)

• Quail breasts, legs – roughly ground
  
• Quail livers, hearts – roughly chopped
  
• 2 onions, thinly sliced
  
• 2 shallots, thinly sliced
  
• 4 shallots, finely chopped
  
• 2 garlic cloves, degermed/crushed, finely chopped
  
• 250 g shiitake mushrooms, thinly sliced; reserve some small whole for garnish
  
• 1 egg
  
• 20 g fresh breadcrumbs
  
• 20 ml cream
  
• 1 T parsley
  
• oil, butter
  
• salt, pepper
  
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• 250 g lamb sweetbreads, soaked, blanched, roughly chopped
  

Sauce

• Quail carcasses
  
• 80 g mirepoix (carrot, onion, celery)
  
• 100 ml Madeira
  
• 200 ml red wine
  
• 250 ml veal stock
  
• 20 g butter
  
• salt, pepper
  

Sauce. Chop all quail bones, brown lightly.

Stuffing. Sweat onion, add thin sliced shallots, cook low to caramel.

Add mirepoix to bones, sweat.

Sweat 2 finely chopped shallots, add mushrooms, cook low to almost dry.

Deglaze sauce pan with Madeira, reduce to almost dry.

Sweat 2 finely chopped shallots, add garlic, sweat, add sweatbreads, just sautee, chill.

Add red wine to sauce, low boil about 5 minutes then add water to just cover, reduce low by half, skim.

Season/taste mushrooms, set aside.

Season/taste onions, set aside.

Soak breadcrumbs in cream. Grind quail breasts/legs. Add liver, hearts, weigh, season. Add sweetbreads/shallots/garlic, egg, parsley, stir, add breadcrumbs/cream as needed. Cook sample, taste, season as needed.

Lightly sautee whole mushrooms, season/taste.

Add veal stock to sauce, reduce low.

Roll out puff pastry thin, slice rounds, egg wash around edge, add in thin layers caramelized onions, meat mixture, mushrooms, fold edges over, place whole shiitake over, egg wash pastry, chill to dry. Egg wash again, chill to dry. Bake 220C about 10 minutes, then 200C until golden.

Chinois sauce, reduce to syrup as needed, season/taste, chinois.

Keywords: Appetizer, Lamb, Main Dish, Lunch, Intermediate, Dinner, Game, French

( RG250 )