Stuffed Quail in Balsamic Sauce with Truffled Mashed Potatoes and Sugar Snap Peas

1 hour, for the ambitious For the quail filling:

Cut chicken breast meat into small pieces and freeze in freezer. Blend with half of the liquid cream in a hand mixer. Pass through a sieve and incorporate the remaining cream. Season to taste with salt and freshly ground pepper. Cut the chicken liver into small cubes and fry in a little oil. Season with salt and pepper, extinguish with cognac and Madeira. Add thyme and cool.

Mix the liver with the chicken breast sauce.

Spread the quails out flat and season lightly with salt. Spread the stuffing evenly on top. Fold the quails over the stuffing, turn them to the other side and attach the drumsticks crosswise with a wooden stick. Place the quails in an ovenproof dish, season a little with salt and cover with pieces of butter. Roast in the oven at 180 degrees for 16 minutes, basting several times.

For the mashed potatoes:

Soften the potatoes in their skins, squeeze while still hot. Beat with the hot milk, season with salt and nutmeg (freshly grated). Finish with truffle butter and cream.

For the sugar snap peas:

Rinse and clean the sugar snap peas, crisp in salted water. Next, drain and toss in butter before serving.

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