Cream of Poultry Soup with Madeira and Mushroom Crepe Cake

Peel and finely dice onions, carrots, parsley roots and celery. Heat 20g butter and 2 tablespoons oil in a roasting pan. Fry the chicken over a high heat for 15-20 minutes, turning regularly. Add vegetables and fry for another 10-15 minutes. Deglaze with wine and reduce well. Top up with 3 liters of cold water, bring to the boil and simmer for 90 minutes over a mild to medium heat. Skim more often.

After 30 minutes, add 5 thyme stalks, cloves, juniper, peppercorns and bay leaves and cook to the end. Finally, pour the stock through a fine sieve into another saucepan.

Then coarsely chop the porcini mushrooms and finely dice the shallots. Melt the remaining butter in a saucepan and steam the shallots in it until translucent. Dust with flour and sauté while stirring. Then fill the whole thing up with the stock and cream and stir well. Add porcini mushrooms, bring to the boil and cook uncovered over a mild to medium heat for 20-30 minutes, stirring frequently.

Finely puree the soup and pour through a fine sieve into another saucepan. Season with Madeira, lemon juice, salt and pepper. Then season and fry the quail breast.

For the dough, mix together flour, 2 egg yolks, 3 whole eggs, cream, milk and a pinch of salt and let rest for 15 minutes. Heat a tablespoon of oil in a coated pan and bake a thin crepe in it. Repeat the process and bake a total of 4 thin crêpes and allow to drain on kitchen paper.

For the filling, clean and finely chop all the mushrooms and finely dice the onion. Heat the oil in a pan, add the mushrooms and fry until golden brown, turning until the liquid has evaporated. Now add the onion and sauté for 3-4 minutes until translucent. Pluck the thyme from the stem, chop and stir the mushroom mixture. Let the mixture cool down. Pluck the parsley leaves from the stems, chop them finely and knead with the tartare, cream and the mushroom mixture. Season well with salt and pepper.

Then lightly grease a round baking dish (preferably 30 cm in diameter) with oil and cover the base with baking paper. Divide the mushroom mixture into 4 equal portions and spread it evenly on 3 crepes. Carefully stack the crepe on top of each other in the form, place the fourth crepe on top and press down a little. Bake the form in the preheated oven at 180 ° C for 15-20 minutes. Finally cut 5 small rectangular pieces from it and place the quail breast lukewarm on top and serve in the middle of the soup.