Quails with Cabbage

For the quails with cabbage, pat quails dry. Rub inside with salt and white pepper. Stuff the parsley inside whole.

Wrap each outside with bacon slices. Lightly pepper.

Heat clarified butter in a roasting pan, brown quail in it all around. Then cover and roast for 10 minutes.

Clean cabbage, remove stalk and cut cabbage pieces into wide strips. Heat clarified butter in a pot and sauté cabbage strips in it, turning. Sprinkle with black pepper, salt and nutmeg.

Pour in the meat broth and let cabbage simmer for about 20 minutes, covered, over medium heat. The cabbage should still be a little crunchy.

Boil down stewed quail stock with a little water and whipped cream. Arrange cabbage on a warmed platter and place quails on top. Serve the sauce separately.

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