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Add a photoServings: 6
Ingredients
- 5 tsp Unsalted butter at room temperature
- 1 c. Half-and-half
- 1 1/2 c. Heavy cream
- 5 lrg Large eggs
- 2 c. Leftover jambalaya
- 6 slc White bread, with crusts torn 2" pcs Salt to taste Freshly-grnd black pepper to taste
- 12 whl Quail roasted
- 1 c. Herb Shallot Sauce see * Note (brown stock based)
- 1/4 c. Shaved green onions
Directions
- Preheat the oven to 350 degrees. Lightly grease a 6 c. muffin tin, (the largest muffin tin available is what we need) with 2 tsp. of butter.
- In a large bowl whip together the half-and-half, cream, and Large eggs. Season with salt and pepper. Add in the jambalaya. Mix in the bread and reseason with the salt and pepper. Pour into the prepared pans and dot the tops with the remaining butter. Place the tin in a water bath. Bake till golden brown and puffy, for about 40 min. Unmold the muffin pan. Place one muffin inverted onto the plate, place the 2 whole roasted quail right on top and spoon over the Herb Shallot Sauce. Garnish with the green onions.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 687 | |
| Calories from Fat 424 | 62% |
| Total Fat 47.49g | 59% |
| Saturated Fat 19.91g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 387mg | 129% |
| Sodium 361mg | 15% |
| Potassium 591mg | 17% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.59g | 1% |
| Protein 47.51g | 76% |
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