Quails in Sarcophagus with Red Cabbage

Quail rinse, rub dry, season with pepper, season with salt and fry in butter all around. Ten min at 180 degrees in the stove form. Then keep warm.

Roast shallots and root vegetables in a little butter until brown. Add Madeira and gravy and reduce by half.

Remove the crust from the slices of white bread and roast them in a frying pan with a little bit of butter, then rub them with garlic clove and season with salt.

Place a slice on the center of the plate, put the quail on top. Pour sauce on top. Place the other two slices of bread on top like a roof.

Serve: Red cabbage goes well with this.

Red cabbage: Finely slice red cabbage. Cut shallots into thin slices and fry with a little butter. Add all the ingredients, cover and cook for ten minutes, then reduce with the lid off, thicken with butter and season to taste with salt and freshly ground pepper.

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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