Ingredients: 1 quail 1/2 Lb lentils 1 celeriac chopped 1/4 lb ham or bacon 1 Tbs butter 2 Tbs flour salt and pepper
Directions:Soak lentils for a few hours. Cook quail in salted water till tender. Drain and reserve liquid. Cook lentils till tender and pass them through a sieve or puree in blender. Heat butter in pan and saute ham and celeriac. Add a little flour and brown while stirring constantly then dilute with half of the stock. Bring to boil for a few minutes then put through a sieve. Mix strained stock with pureed lentils and add other half of the quail stock and simmered covered for 30 minutes. Add quail to pot and serve with croutons. |