Proportions for 5 people.

Ingredients :

5 boned ruails,
100 gr of cultivated mushrooms,
50 gr of grape,
50 g of lardons,
oil, butter, calf stock. 

Stuffing :

1 chicken liver,
100 gr of pork filet,
100 gr of veal cushion,
75 gr of fresh bacon,
50 gr of cooked ham,
1 truffle,
1 shallot,
salt, pepper.

Preparation :

Chop and mix the ingredients of the stuffing,
Fill the ruails with the stuffing; tie them up and wrap them in a caul,
Salt outside,
Heat butter and oil and, using a brush, spread the birds with the heated mixture,
Put in the oven at 240°C for 20 minutes whilst often sprinkling with the gravy of cooking,
Take the ruails out of the oven, and keep them at temperature,
Deglaze the meat juice with the Marc de Gewurztraminer of the Meyer's winery,
Add the grapes, the mushrooms cut into four, and the lardons,
Water down with the calf stock, reduce and whisk the gravy,
Pour on the ruails.
Serve immediately.

And good appetite !!!

As wine, the Chef recommends you a Pinot Noir from the Winery Rene Meyer in Katzenthal

This receipt of Ruails stuffed with grapes is one of the specialities of the Hotel-Restaurant "A l'Agneau" in Katzenthal