Quail in Sarcophagus from the film Babette's Feast:

The recipe for quail in sarcophagus from the film Babette's Feast is a refined and complex version of a traditional dish, reflecting the luxury and culinary artistry of the time. Here is a simplified version inspired by the film, in English:

Quail in Sarcophagus
Ingredients (for 6 people):

• 6 quails
• 200 g foie gras
• 50 g truffle (optional, but ideal for a festive touch)
• 6 bases of puff pastry (prepared or homemade)
• 1 egg yolk (for glazing the pastry)

For the sauce:

• 50 g butter
• Carcasses of the quails
• 1 onion, chopped
• 2 shallots, chopped
• 1 dl cognac
• 4 dl dry white wine
• 1 liter brown stock or espagnole sauce
• 50 g truffle (if used in the stuffing)
• Salt and pepper to taste

For the accompaniment:

• 500 g Paris mushrooms
• 72 walnut halves (approximately 12 walnuts)
• Lettuce or arugula for the salad
• White wine vinegar and olive oil for the vinaigrette

Preparation:

1. Prepare the quails:

   • Debone the quails, ensuring the skin remains intact. Season the inside with salt and pepper.
   • Stuff each quail with a slice of foie gras and truffle, then close the quails.

2. Prepare the puff pastry:

   • Cut circles of puff pastry slightly larger than the quails to enclose them.
   • Lightly brush the pastry with the beaten egg yolk.
   • Wrap each stuffed quail with the puff pastry and seal the edges to form a "sarcophagus."
   • Bake the puff pastry in a preheated oven at 200°C for about 25 minutes or until the pastry is golden.

3. Prepare the sauce:

   • Melt the butter in a large saucepan. Add the quail carcasses, shallots, and onion, and sauté until golden.
   • Add the cognac and flambé. Let it reduce, then add the white wine. Allow it to reduce by half.
   • Incorporate the brown stock or espagnole sauce and let it simmer on low heat for about 45 minutes to 1 hour to concentrate the flavor.
   • Strain the sauce through a fine sieve and adjust the seasoning with salt and pepper.
   • Just before serving, add the truffles sliced thinly.

4. Accompanying dish:

   • Sauté the Paris mushrooms in a bit of butter and season with salt and pepper.
   • Prepare the salad with lettuce or arugula and drizzle with a bit of vinaigrette made with white wine vinegar and olive oil.
   • Sprinkle the walnuts over the salad.

5. Plating:

   • Spoon some hot sauce onto each plate, then place the quail in sarcophagus on top.
   • Arrange the mushrooms around and serve with the salad and walnuts.

Serving suggestion:
Serve this festive dish with a good dry white wine or a light red wine, and savor every bite of this delicious interpretation of Babette's feast.