Quail

Challenger Seiya Kawasaki's Second Dish

                  Quail Terrine in Consommé

             Chef Kawasaki boiled Chinese cabbage leaves

            lined a tureen with the boiled cabbage, and    

                added quail eggs, then he covered the eggs with

           a sauce. He covered the tureen with plastic     

           and put it into the steamer.                               

Quail Terrine in Consommé

or Chicken Cabbage Roll with Mixed Vegetables

1 can (9.75 oz.) Swanson® Premium Chunk Chicken Breast

1 oz. (about 2) green onions                                                 

1 tsp. ground garden cayenne pepper                                 

1 egg                                                                                    

1 head of cabbage                                                               

2 cups of water                                                                    

1 chicken consommé cube                                                   

    1 can (14.5 oz.) Happy Harvest® Mixed Vegetables  (drained)

Mix the chicken, onion, pepper, and egg in a bowl.

Spread a 12 by 18 inch sheet of aluminum foil on your cutting board.

Remove the outer leaves of the cabbage and discard. Remove the     

inner leaves and overlap them on the aluminum foil. Put the chicken

mixture in a thick heap down the middle of the cabbage leaves and

roll the chicken up in the leaves. Wrap the foil around the cabbage

roll and bake it in a preheated 350° oven for 30 minutes.                  

Microwave the two cups of water in a measuring cup until hot, then

crush and stir in the consommé cube to make the sauce.  Heat the  

mixed vegetables in the microwave for 1 minute.                             

Cut the finished cabbage roll into 2 inch slices and place upright in

 the center of the plate. Put about 4 tablespoons of mixed vegetables

on and around the cabbage roll. Cover the dish with consommé sauce.

Serves 6.

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