Guinea fowl consommé with poached quail egg and vegetable brunoise

Ingredients for 4 servings:

• 1.2 liters of chicken broth (guinea fowl broth, see my recipe in the database)
• 4 quail eggs
• 1 liter of water
• 2 tbsp vinegar (white wine vinegar)
• ½ carrot(s)
• ½ stalk(s) leek, the white part
• 30 g celeriac
• ½ zucchini
• Port wine, white or dry sherry
• 1 tbsp parsley, finely chopped
• possibly salt
• possibly sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

This consommé is intended as a starter or intermediate course in a menu

Crack the quail eggs open and drop each one into an egg cup. This makes it easier to handle and also allows you to check whether the egg is intact. Bring one liter of water with 2 tablespoons of white wine vinegar to a boil and stir vigorously to create a whirlpool. Drop the quail eggs in one at a time and let them simmer for 1 to 2 minutes. It shouldn’t be bubbling. Remove the cooked eggs with a slotted spoon and trim any frayed edges with scissors or a knife. Cut the vegetables for the soup garnish into very small cubes with sides measuring 2-3 mm. This is a bit time-consuming with a knife, but that’s the way of fine dining. Cook this brunoise in a little broth for half a minute, strain through a sieve (retaining the broth), refresh in ice-cold water, and drain. Heat the guinea fowl broth and reduce by a third. Depending on your preference, refine with a little white port or dry sherry. Finally, season the consommé with sugar and salt, if desired. Place 1 teaspoon of brunoise and a poached quail egg into deep plates or cups, top with the hot consommé, and sprinkle with parsley.