For the grilled potatoes
Butter a Pyrex dish, peel the potatoes and slice them. Put the 1 cm thick potato slices in the dish, pour some fresh cream on them with some grated parmesan, salt and nutmeg. Make some layers till it is 4-5 cm high. Put it into the oven at 140° for about 45 minutes. When they are cooked let them become cool and cut them in 4x4 cm squares.
For the apples
Peel a big green apple, cut it in eight slices and take the core off. Put a piece of butter and two spoons of cane-sugar into a warm pan and make the caramel. Put the apple slices into the pan and candy them, then add a bit of Calvados.
Once you have boned the quails, roll them and bind them with some string. Brown them in a pan with a bit of oil and cook them in the oven at 190° for about 10 minutes.
Arrangement of the dish
Place the grilled potatoes and the candied apples in a dish. Put the roasted quail on it and add a bit of cooking sauce.
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