A superb stuffing made with cherries and truffle, Quails with Cherries are roasted until tender in melted butter. Serve with baked potatoes and green beans.
4 quails, oven-ready
1 teaspoon salt v teaspoon black pepper
2 oz. butter, melted
STUFFING i oz. fresh brown breadcrumbs
1 oz. pork sausage meat
2 truffle, finely chopped
10 Morello cherries, stoned and chopped
1 egg yolk
½ teaspoon salt x teaspoon black pepper
Preheat the oven to hot 425 F (Gas Mark 7, 220CC).
First make the stuffing. In a small mixing bowl, combine all the stuffing ingredients, beating with a fork until they are well mixed.
Rub each quail, inside and out, with the salt and pepper. Spoon equal amounts of the stuffing into each cavity and secure with a trussing needle and thread.
Arrange the quails in a medium-sized roasting tin and pour over the melted butter. Place the tin in the oven and roast the quails for 20 to 25 minutes or until the flesh is tender when pierced with the point of a sharp knife and the juices that run out are clear.
Remove the roasting tin from the oven and transfer the quails to a warmed serving dish. Remove and discard the trussing thread and serve at once.