Cailles en Sarcophage

Recipe courtesy of Chef Richard Goss, owner of Richard’s Kitchen

(Quails in Coffins)


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 ounces mushrooms
  • A pinch of nutmeg
  • 4 quail, de-boned
  • 1 truffle, sliced (optional)
  • 4 slices of proscuitto
  • 1 tablespoon oil
  • 2 sheets frozen puff pastry
  • ½ cup Madeira wine
  • ½ cup beef stock
  • 2 tablespoon butter
  • Truffle oil (optional)

Preheat oven to 400 degrees. Heat the oil and butter in a large frying pan. Add onion and mushrooms and cook until soft. Stir in the parsley and nutmeg and season to taste. Remove from heat and set aside to cool.

Place 2 tablespoons of the mushroom mixture in the middle of each quail. Top with a few slices of truffle. Wrap quail in proscuitto and tie with string.

Heat the other tablespoon of oil in a frying pan. Add the quail and cook until browned on all sides. Place in the oven and roast for 15 to 20 minutes.

Cut 4 four-inch by two-inch rectangles from the pastry. Bake for 10 minutes or until puffed and golden. Remove the top and hollow out a “nest” for the quail.

Return the pan that the quail was cooked in to the heat. Add the Madeira and stock and cook, scraping the bottom of the pan to extract flavor from the residual bits left behind by cooking the quail. Whisk in the butter.

Gently re-warm the mushroom duxelles and spoon extras into the bottom of each “coffin.” Place a quail on top. Nap with the sauce and drizzle with truffle oil. Serve immediately.