RECIPES > Starters - Quail eggs with a red wine sauce Château de Bagnols in Bagnols Serves 4 Preparation time: 1h 30 Cooking time: 30 minutes for the sauce Ingredients 20 quail eggs 400g of lightly salted pork belly 250g of butter 400g of forest mushrooms 1 bunch of baby onions 1/2 bunch of chervil 2 tomatoes, 2 shallots, 1 carrot 5 dessertspoons of veal roast juice 1 bottle of Beaujolais from Bagnols 1 teaspoon of white wine vinegar Salt, sugar 1/2 a small French loaf Recipe Slightly brown the chopped shallots and carrot in 50g of butter. Then add the diced tomatoes and the red wine and reduce to 3/4 then pour in the roast juice and put it through a sieve. Dice the pork belly and fry in 50g of butter, strain. Wash and cook the onions in a saucepan; just cover with water, add 50g of butter, 1 pinch of salt, 1 pinch of sugar and cook (they should remain crisp). Wash and slice the mushrooms finely, fry in 50g of butter, season. lice the bread and fry it until golden on both sides to make 20 croutons. Poach the eggs in boiling water with vinegar (1minute maximum) gently drain them. Presentation : Cover the base of the plate with the hot sauce. Place the eggs on the fried croutons and put the onions, pork belly and mushrooms round them, decorate with chervil leaves. Recommend Wine Côte de Brouilly, Beaujolais Cru This wine has a bright red robe with purple tints. The nose is red fruit and violets. The palate is crisp at first and finishes with a spicy note. Serve the wine at 14°C, it will be in perfect harmony with the "Meurette d'oeuf de Caille des Dombes".