Mix 1 tablespoon of cream with pate.
Insert one spoon of mixture into each quail.
Wrap quails with bacon.
Put sprig of rosemary or sage between bacon and bird
Season with pepper and salt
Dash of cognac over each bird and flame. Let flame burn out
Cook at 400 for 30-40 minuntes
Add cream on top and put back in oven for 3 minutes.
Add parsley and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (484g)|
|Recipe Makes: 4|
|Calories from Fat: 1470 (84%)|
|Amt Per Serving||% DV|
|Total Fat 163.3g||218 %|
|Saturated Fat 54.1g||270 %|
|Monounsaturated Fat 75.1g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 362.2mg||111 %|
|Sodium 728.6mg||25 %|
|Potassium 1034.9mg||27 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1g|
|Protein 64.5g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1753
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