90 min
Type of dish: Birds, Appetizers and canapes
Temperature: Cold
Seasonal period: January, February, March
Ingredients for 5 portions
Ingredients for portions/units
Quail 0.05 kg
Hígado de pato 0.02 kg
Zanahoria 0.005 kg
Sal 0.3 g
Ground white pepper 0.05 g
Setas Orellana 0.05 kg
Ajo 0.2 ud
Sal 0.1 g
Puerro 0.3 ud

For the quails:

  • Clean quails by removing feathers and the shafts. Remove the head.
  • Remove the bones from each piece, starting with the breast.
  • Spread the quail open and season with salt and pepper. Then add the stuffing of foie gras and a stick of cooked carrot or another vegetable of your choice.
  • Wrap the stuffed quail several times in film to form a cylinder or galantine and simmer for approximately 20 minutes.
  • Cool.
  • Cut the galantine into 0.5 cm slices.

For the bed of orellanas (or other mushrooms):

  • Sauté julienne style with chopped garlic.

To decorate:


  • Place a pile of mushrooms at the base of a spoon or saucer, and a slice of quail on top.
  • Decorate with fried leek.
Nutritional information (1 portion)
Fiber 0.57 g
Saturates 0.59 g
Monounsaturated fatty acids 1.34 g
Polyunsaturated fatty acids 0.26 g
Cholesterol 13.27 mg
Calcium 7.96 mg
Iron 0.95 mg
Zinc 0.31 mg
Vitamin A 350.87 ug
Vitamin C 2.02 g
Folic acid 9.43 ug
Salt (Sodium) 38.57 mg
Sugars 1.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.