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Quail Consommé

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Appetizer, Soup
Keyword: quail, wild game
Servings: 4


Stock Ingredients

  • 10 to 20

    Quail carcasses (breast meat removed) salted

  • 1

    Celery heart halved with leaves

  • 1

    Leek trimmed and halved

  • 1

    Yellow onion halved with skin on

  • 2-3

    Carrots peeled

  • 6

    Thyme sprigs

  • 6

    Italian parsley sprigs

  • 1 tsp

    cracked peppercorns

  • 2

    bay leaves

  • 4-6

    Button mushrooms or a handful of dried mushrooms

Consommé Ingredients

  • 1

    celery stalks

  • 1


  • 1


  • 6

    button mushrooms

  • 2 sprigs


  • 2 sprigs

    Italian parsley

  • 1 tsp


  • 1

    bay leaf

  • 1/2

    of the quail meat

  • 10

    egg whites

  • quail stock
  • cheese cloth

  • salt
  • 1 bunch green onions


For the Quail Stock

  • Place quail carcasses in a pot and cover with water.

  • Heat on medium high until just barely a boil then turn down to a slow simmer. Do not let the stock boil vigorously.
  • Simmer for 2 to 3 hours until the meat easily pulls of the carcasses.
  • Add all the other ingredients and simmer for ½ hour without stirring, then remove the carrots, celery and leek.
  • Slice in ½ inch pieces and reserve these for serving the consommé.
  • Simmer another ½ hour then fish out the quail carcasses and remove the meat.
  • Strain the stock ladling through a sieve into a new pot leaving behind the sediment at the bottom.

For the Quail Consommé

  • Pulse all the ingredients except egg whites in a food processor until chopped finely.
  • Mix in the egg whites in with the chopped vegetables and herbs.
  • Heat the stock until just barely simmering.
  • Add the egg white, vegetable and herb mix and stir every two minutes or so until the mixture forms a raft on top of the liquid.
  • I had some trouble here and did not have a very solid raft but it all worked out fine when strained to the finished product.
  • Using a ladle, create an opening in the center of the raft.
  • Ladle liquid over the raft every 5 minutes or so for an hour.
  • Ladle the finished consommé from the hole in the raft through a sieve lined with cheese cloth into a clean pot.
  • Place a few slices of celery, carrot, leek and some quail meat into bowls and ladle hot consommé into the bowls and serve.
  • Salt to taste when the consommé is finished and add some freshly sliced green onions or herbs to the final dish.