Dish 2: Dolphinese quails
Recipe from the book Gourmet selection from Weight Watchers
Ingredients for 4 persons)
600 g potatoes
1 clove of garlic
2 teaspoons of margarine
4 tablespoons fresh cream 8%
1 small egg
20 cl of semi-skimmed milk
Nutmeg
4 quail (4 x 130 g)
Herbs of Provence
Salt pepper
Preparation time: 30 minutes Cooking time: 1 hour 40 minutes
Preheat the oven to 200 ° C (th.6). Wash and peel the potatoes. Take a baking terrine. Rub the inside with the garlic and spread a teaspoon of margarine.
Cut the potatoes into thin slices and divide them into a dish. Salt and pepper. Beat the cream, egg, milk and nutmeg. Sprinkle the potatoes with this mixture. Cover the dish from an aluminum foil and bake in a hot oven for 1 hour.
Wash the quail, salt and pepper. Return to the pan with a teaspoon of margarine and herbes de Provence. Then put them on the potatoes by pressing them a little. Set the oven thermostat to 7 and bake for about 30 minutes to finish cooking.
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