John Myers
Ingredients for 6 servings:
- 6 quail(s), gutted
- 100 g carrot(s), roughly diced
- 100 g celery, roughly diced
- ½ stalk(s) leek, cut into large rings
- 6 shallots, roughly diced
- 6 cl port wine or sherry or Madeira
- 500 ml red wine
- rosemary
- Thyme
- Juniper berry(s)
- Peppercorns
- 2 bay leaves
- 1 liter chicken stock
- ¾ liter stock (duck stock), alternatively more poultry stock
- 2 liters of water
- butter
- 4 egg whites
- n. B. Salt
Instructions
Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes
sophisticated – suitable as a starter or main course
Wash the quails and remove the breasts – this is similar to chicken, only smaller. Wrap the breasts in foil and store in the refrigerator. For the soup, melt the butter in a large pot and fry the quail carcasses. Once they have taken on some color, add the vegetables. As soon as a nice brown sediment has formed on the bottom of the pot, deglaze with the red wine and port wine. Then pour in both stocks and 2 liters of water. Add the spices and herbs and bring to a boil. Simmer gently for at least 2.5 hours. Stir and taste occasionally – add more water if desired. Clarify the soup: Strain the soup through a sieve so that only the liquid remains. Let the soup cool (you can make a pickled soup from the carcasses with chicken stock). Once the soup is cold, mix it well with the egg whites and let it steep for at least 20 minutes. Then heat the soup slowly, stirring constantly. Once it’s simmering gently, reduce the heat slightly and simmer gently for about another 30 minutes. Do not boil or stir! Meanwhile, lightly salt the quail breasts and fry them in melted butter. Strain the soup through a linen cloth to catch any suspended solids that have collected in the egg whites. Arrange the quail breasts in soup bowls and serve with the soup poured over them. Other good garnishes include semolina dumplings, Kaiserschöberl (a kind of dumpling with thyme), hazelnut dumplings, and more.
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