Stuffed quail with sesame sauce

09679 QUAILS STUFFED IN CELERY SAUCE INGREDIENTS for 4 PEOPLE 4 quails stuffed and ready for use, 50 g soft butter.

For the sauce: a root of Celeriac (celery), the juice of one lemon, 25 cl of fresh cream 30 g natural pistachio nuts, nutmeg, 10 cl dry white wine, salt and pepper.

Heat the oven to 200°: can you find the boneless quail, stuffed and harnessed at the Special Department of the big supermarkets or shopping malls, or from your "Café Procope".

Spread the quails of butter, add salt and pepper and cook in the oven for 25 minutes.

Peel the celeriac, cut into large dice and toss them in the lemon juice.

Cook in boiling salted water for 25 minutes.

Make toast shelled pistachios in a cast iron pan, then coarsely chop the mixer.

Keep aside.

Withdrawn celery nuts and place them in the bowl of the mixer, add the fresh cream, 2 tablespoons of olive oil, grated nutmeg, salt and pepper, whisk for a few minutes.

Remove quail from oven and keep warm.

Deglaze the cooking of quail with white wine and let reduce over high heat.

Passed then the liquid strainer.

Do you have any quail on each individual dish and garnish around with spoonfuls of mashed, sprinkle with chopped pistachios.

Serve with salsa aside.