The Unique Taste Sensation

Quail Recipes

Quail Cordon Bleu


  • 4 whole deboned quails
  • 4 slices of cooked ham
  • 4 slices of Swiss cheese
  • Salt, pepper and oil
  • 1 teaspoon of mustard
  • ½ cup of white wine
  • 1 tablespoon of butter
  • Chicken broth (optional)
  • Toothpicks to secure


Take the deboned quails, and sprinkle salt and pepper to taste.

Take one slice of cooked ham and one slice of cheese and cut them into four pieces each.  Place each small piece on top of each other, alternating the ham and the cheese, forming a tower.  Stuff the cavity of the deboned quail with the tower of ham and cheese.  Secure close the quail with a few toothpicks. Do the same with all remaining quails. 

In a pan, in a medium-high heat with some oil, lightly brown the stuffed quails on both sides.  Start with the breast side.  Once browned on all sides, add the wine and the mustard, and bring to a gentle boil.  As soon as it boils, turn down the heat, and cover the pan with a lid for about 10 minutes, or until the quails are cooked inside. Check the bottom of the pan regularly, and add chicken broth or water such that the juice does not evaporate.  Once ready, remove the quails.  Add the butter to the pan and stir gently to create a creamy sauce.  Remove toothpicks from quails, add the sauce on top and serve.