Update date: 11 October 2013

Quails in natural juice with puree roses, asparagus in cream sauce


  • 6-8 quails
  • 100 g of margarine
  • 0,5 kg of potatoe
  • 2 bunches of aspragus
  • 400 ml of 30% cream
  • salt
  • curry
  • pepper
  • garlic
  • sweet paprika
  • sambal
  • vegetable seasoning
  • flour
  • maggi



Put the quails to the heated frying-pan, season with salt, vegetable seasoning, curry, paprika and bit of sambal. Fry all till it’s soft.

Peel, wash and boil potatoes, make puree of it with cream and flour. Put the greaseproof paper on the baking tray, squeeze decorative little puree roses with bag decorator and bake in oven in temperature 180˚C golden color. Peel asparagus and boil in salted water with 1 spoon of oil. Prepare cream sauce of cream, flour and spices. Decorate the dish with parsley leaves and other greens.



This meal was prepared by the Family Team from Czarków during the 5th “Silesian Tastes Festival 2010” in Złoty Potok. The Team won 1st place in amateur category.