Quails poached in consommé

Quails poached in consommé

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
30 mins
Photographer
Steve Brown

This dish is elegant and simple. I like to serve it with caramelised parsnips and morel and parmesan gnocchi. For a more fragrant, sweeter flavour, infuse the consommé with a little Earl Grey tea and date purée before you poach the quails.

Ingredients

Quantity Ingredient
4 x 250g whole quails
1 litre Game consommé
salt
pepper

Method

  1. Remove the wishbone from the quails, cut off the wing tips and clean the wing bones.
  2. Place the consommé in a heavy-based saucepan and heat gently to 80°C, just under a gentle simmer. Taste and season to your liking. Gently place the quails in the consommé, ensuring they are completely submerged. Poach gently for 30 minutes, which will cook them medium-rare.
  3. Serve the quails whole, or divide them into legs and breasts. Either way, arrange them in serving bowls and ladle on a generous amount of consommé. Serve straight away.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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