Alouettes

Serves : 4 celebrities

Preparation : 1 hour

Cooking : 1 hour

Ingredients

10 slices of beef chuck Cut slices about half a centimeter thick. Avoid the part with the vein—it’s too dry.

Stuffing
1 thick slice of cooked ham
1 small slice of fresh salted pork
2 pods of garlic
5 strands of parsley

Sauce
1 onion medium to large
6.8 fl oz of tomato sauce
mushroom
green olive
1 sheet of bay leaf
sunflower oil
1 ¾ cup of water hot
salt and pepper

Instructions

Make a stuffing with chopped ham, salted pork, garlic, and parsley. Stuff the quails with it, then tie them tightly without tying a knot.

Put a little oil in a casserole dish, sauté the sliced onion, then add the quail and cook over very low heat, covered.

Once the livers have finished bleeding, add the purée, stir it in, then add the hot water, pepper, and salt (after tasting the sauce, since it already contains salted pork), along with the bay leaf.

Cover the pot and let it simmer for 45 minutes.

Serve with pasta or steamed potatoes.