Quail on Gratin of Roasted ChicorÉE

Cut the chicory in half, remove the stalks wedge-shaped and cut the leaves into two centimeter diamonds. Make potatoes, peel and cut into narrow slices. Sauté chicory in butter, season with salt, season with pepper, let it brown slightly, add a little bit of sugar to form, extinguish with 3-4 tbsp vegetable soup and stew until soft. Dice shallot, sauté in butter, add bay leaf spice and flour, stir well, cook with milk and remaining vegetable soup to a creamy sauce, perhaps thicken with a little butter and season with salt and a pinch of nutmeg, stir in chopped chives. Color the pine nuts in a frying pan without oil. Layer potatoes, and chicory alternately in a greased gratin dish, sauce on top form and brown a few min under broiler.

Quail:

Rinse quail, rub dry, bone breasts and legs. Boil out breast bone together with finely chopped veal breast bone and soup vegetables to a sauce stock. To do this, sauté the finely chopped soup vegetables with the shallot and bones, extinguish with water or possibly white wine and boil the whole thing thoroughly. Season the resulting stock, strain it and put it back on the stove. Add cinnamon blossoms, reduce, strain and thicken with butter.

Roast quail breasts and legs on all sides for 7 min on low heat, arrange on chicory and cover with greatly reduced sauce.

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