Quails with Caramelized Apples

Preheat oven.

Peel apples, remove core and cut into rings like thick apple cakes.

Season quails with salt and season with pepper. Place a few rosemary needles in the belly cavity Heat the clarified butter in an ovenproof dish. Pour in the quails and roast on the middle shelf of the heated oven for 10 min. Remove the quails and keep them warm.

Boil the stock in the chicken soup. Later boil and add the game or poultry stock. Boil again a little bit.

Caramelize the sugar in a frying pan. Pour in the apple rings and cook in the caramel, turning once to the other side.

Arrange the apple slices on the plate and place the quails on top.

Drizzle the dish with the gravy.

As a side dish: Broccoli and potato gratin.

E-kitchen stove: degrees : 220

Tip: Instead of clarified butter, you can use butter in most cases.

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