Quail Farcy
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Located in Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, I would like to introduce you to the cooking methods of French cuisine, particularly how to cook (heat) meat dishes, divided into heat sources and heating equipment.
[Q&A on cooking meat]
There are endless questions when it comes to cooking meat.
Here, we will briefly explain the features of heating appliances and answer some of the questions that may arise during your daily cooking.
◎.How to grill stuffed meat?
Part 2
○. Make the farce (stuffing).
[1] Arrange sliced truffles on a sheet of plastic wrap and squeeze the truffled boudin blanc onto them.
Place the raw foie gras on top, sprinkle with salt and pepper, and roll it into a bar shape, encasing it in truffles.
[2] Cut a quail (from Brittany) open from the back and remove all the bones except for the thighs.
Cut the fillet into pieces and layer them over the thinner parts of the breast meat, making sure they are of an even thickness.
Season with salt and white pepper and let sit for at least 3 hours.
○. Farce (stuffed with stuffing)
[3] Place the quail skin-side down and place the stuffing lengthwise in the center of the abdomen. Stretch the meat on both sides and cover it, covering the stuffing.
Stretch the neck skin and place it over the stomach, then shape it.
[4] Use string to sew the skin of the neck to the abdomen. Then, using the same string, sew the abdomen to the anus. Since you are sewing with a single thread, you can easily pull out the thread in one go when you are finished.
[5] Bend both thighs towards the center, cross the ends of your legs and tie them together with string.
In this position, the ideal situation is for your belly fat to be neither loose nor too tight.
Store in the refrigerator and allow to come to room temperature before baking.
○.Brown the pieces.
[6] Lightly sprinkle salt and pepper on the surface of the quail. Heat a frying pan over high heat, add salad oil, and brown the sides of the meat. Turn the quail meat over and over to cook it evenly.
○.Let it rest.
[7] If the oil gets reduced during cooking, add more and continue cooking until the whole surface is cooked.
Once the bread is golden brown on all sides, transfer it to a tray lined with wire and leave to rest in a warm place for 1-2 minutes (I use the top shelf of a plaque at about 100°C).
○. Bake while roasting.
[8] Discard the oil from the frying pan in step [7], add about 2 tablespoons of unsalted butter, and heat in a bluff. When the butter turns hazel brown, place the quail backside down in the frying pan and heat the breast and thigh meat in a rosé sauce (scoop up oil with a spoon or something and pour it on top).
[9] Continue roasting for about 2 minutes, and when the surface of the quail meat becomes firmer, transfer it to a tray and let it rest in a warm place for another 5 minutes. At this stage, the meat is only about 50% cooked.
[10] After letting it rest, put it back on the heat. While keeping the butter in a mousse-like consistency, add sauté to the breast meat, which tends to dry out, and to the gaps between the folded thigh meat.
Continue for about 3 minutes until you feel tension in your lower abdomen.
[11] Let rest for another 5 minutes. At this stage, the meat is about 70% cooked. Repeat the same process 1-2 more times until the core temperature reaches around 60°C and the foie gras begins to melt. Finally, check the core temperature by placing the metal skewer inserted into the thickest part of the meat against your lips.
[12] Add sliced black truffles to the frying pan [11] and heat to transfer the aroma to the butter. Remove the strings from the quail and place it backside down in the frying pan. Sprinkle the truffles and butter over the quail to coat them in the aroma.
[13] Place sliced truffles on the quail and it’s done.
After annealing and re-pouring until the centre reaches 60°C, the meat remains moist and the foie gras filling has a soft texture.
[Cailles farci, ~Truffle flavor~]
This dish is made by stuffing quail from Brittany with farce and baking it until it is moist.
The farce, which combines truffles, foie gras and boudin blanc (a type of sausage), is fragrant and melts in your mouth.
To go with this, the sauce Madeire with truffles, which is made thick and transparent with real kudzu, further enhances the flavor of the quail, which is packed with umami.
Serve with truffle-crusted gnocchi as a garnish.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
