Recipe: Gourgouillou de cailles à la lie de vin

Name: Gourgouillou de cailles à la lie de vin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 6 cailles; 1 saucisson à cuire; 100 g de lard salé; 200 g de raisins muscat; 300 g + 300 g d'oignons émincés; 3 dl + 2 dl + 0,8 dl de vin rouge; 3 dl + 2 dl d'eau; 300 g de mie de pain; 3 dl de lait; 80 g de lie de vin de mondeuse; 6 tranches de pain de campagne; 125 g de beurre environ pour la cuisson; 90 g de fromage râpé; 20 g de sucre; 20 g de vinaigre balsamique

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (6 reviews) Meat

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

a recipe proposed by the chef of the very good restaurant in Grenoble: the Auberge Napoleon

Recette Gourgouillou de cailles à la lie de vin - Chef Patrick Asfaux

Ingredients for 6 servings

6 quails
1 cooking sausage
100 g salted bacon
200 g muscat grapes
300 g + 300 g sliced onions
3 dl + 2 dl + 0.8 dl red wine
3 dl + 2 dl water
300 g breadcrumbs
3 dl milk
80 g mondeuse wine lees
6 slices country bread
125 g butter approximately for cooking
90 g grated cheese
20 g sugar
20 g balsamic vinegar

Step-by-step directions

bone, season and stuff the quails with the stuffing made with breadcrumbs.
sew to close and set aside.
make a stock with the bones.
stuffing made with breadcrumbs:
cut the breadcrumbs and soak in milk.
brown the cut bacon, add the breadcrumbs and cook to evaporate the milk. season and cool.
red wine onion soup:
brown 300g of onions, add 3 dl of red wine and 3 dl of water.
add the quail stock, season and let cook and add the wine lees.
vinegar grapes:
make a caramel with the sugar, deglaze with balsamic vinegar and add 0.8 dl of red wine. season and cook gently.
gourgouillou: