Stuffed Quail
·Make the stuffing
Cut the bread rolls into small cubes and let them dry out a little. Whisk the eggs and mix in the bread cubes. Season to taste with spices, salt and pepper. Finally, stir in the chopped nuts.
Stuff and tie the quail
Pack the stuffing into the quail and tie their legs together. Season the quail with salt and, if you like, a little pepper. Arrange the quail in a roasting pan into which you've poured the wine and added the cleaned, chopped vegetables.
Roast
Roast in an oven preheated to 200°C. Baste with the pan juices as they cook. After a quarter of an hour, lower the temperature to 180°C. Roast covered until the meat pulls away easily from the thigh bone.
Crisp up the skin
Then uncover the pan, you can raise the temperature again, baste the meat once more, and let the skin roast until beautifully crisp. We served ours with tarhonya, a favourite with the kids.