Mango Yogurt

Ingredients Weight Measure
Mango, pureed (pulp) 1 ea.
Plain yogurt 2 cups
Milk 1 cup
Gelatin, unsweetened 1 Tbsp.
Sugar 2 Tbsp.

Papaya Glaze

Ingredients Weight Measure
Papaya, diced 2-1/2 cups
Sugar 1 cup
Lemon juice 2 Tbsp.

Quail and Lentil Soup

Ingredients Weight Measure
Puy lentils 4-1/2 cups
Carrots, large 2 ea.
Onions, large 2 ea.
Garlic 2 ea.
Quail white stock 5-1/4 qts.
Bay leaves 2 ea.
Thyme sprigs 2 ea.
White peppercorns 8 ea.
Salt and pepper to taste
TABASCO® brand Habanero Sauce 3 Tbsp.
Quail, de-boned (breasts and legs) 10 ea.
Cilantro, fresh, for garnish as needed


  1. For Mango Yogurt, combine mango, plain yogurt, milk, gelatin and 2 Tbsp. sugar in a bowl. Refrigerate overnight.
  2. For Papaya Glaze, in a medium saucepot, stir together papaya, sugar and lemon juice. Cook, stirring, over medium-high heat until mixture comes to a boil. Reduce heat and simmer 5 to 10 minutes until glaze is of desired consistency. Remove from heat and cool.
  3. For Quail and Lentil Soup, lentils should be soaked in water overnight prior to commencing the soup. Drain lentils of water. Cut carrots and onions in quarters, and cut bulbs of garlic in half.
  4. Place white stock in clean stockpot on stove. Add lentils, carrots, onions, garlic, bay leaves, thyme and peppercorns. Turn on heat to a simmer. When lentils are cooked (soft, able to be pureed), strain lentils and set juice aside.
  5. Place lentils in food processor until they are a uniform puree. Remove a portion of the puree (enough base for 20 bowls of soup), to be used to support the quail meat when the soup is plated.
  6. Add the saved juice to the food processor and mix until uniform (changes puree to soup consistency). When soup consistency is achieved, season the mix to taste with salt, pepper and TABASCO® Habanero Sauce.
  7. In a frying pan, sear quail breast and leg (seasoned with salt and pepper) in butter. Brush Papaya Glaze on meat and finish in the oven.
  8. To plate, put base of lentil puree in each bowl. Add quail; rest meat in upwards position. Fill bowl with the soup from the lentil/juice mix. With a tablespoon, place Mango Yogurt on top of the base of lentils. Place fresh cilantro leaves on top of meat for garnish.

Yield: 20 servings