For 4 people

4 plump quail

1 tbsp mustard

2 tbsp breadcrumbs

3 ripe peaches

1 tbsp red wine vinegar

200ml cream

Butter, peanut oil, salt and pepper

PREPARATION

Season the quail with salt and pepper. In a frying pan, with a tablespoon of peanut oil lightly coat the quail on all sides and place them in a dish for the oven. Let them cool.

With the back of a spoon, paint the quail as evenly as possible with mustard and sprinkle with breadcrumbs and let stand.

Cut the peaches into 6 pieces. In the frying pan where you coated the quail add a teaspoon of butter and brown the peach pieces. Season them with salt and pepper and cook for only 1 to 2 minutes then spread them on a plate.

Pour the vinegar into the frying pan and reduce. Add the cream and 100mL water, then bring to a boil. Add 6 peach quarters and mix, then let stand in heat.

Put the quail in the oven (about 200 degrees C) for 10 minutes and serve accompanied by the peaches and sauce.

Wine suggestion:  A Chateaux Margaux such as Chateau Galiane.