Cailles aux Cerises (Quails with Cherries)

Ingredients

• 4 quails
• Butter
• Cognac
• 1 glass of Port
• A third of an orange zest
• 3 spoonfuls veal stock
• 2 small spoonfuls of redcurrant jelly
• 40 morello cherries
• Syrup at 18 degrees
• Lemon juice

Instructions

1. Truss 4 quails as for an Entrée and cook them in butter in a casserole.
2. Infuse a third of an orange zest in a glass of Port.
3. Deglaze with a dash of Cognac and the Port.
4. Add 3 spoonfuls of veal stock and 2 small spoonfuls of redcurrant jelly.
5. Poach 40 stoned morello cherries in a syrup at 18 degrees and let them cool in the syrup.
6. Drain the cherries well, then put them with the quails.
7. If the stock seems too sweet, sharpen it with a few drops of lemon juice.