Summary

Ingredients

• 6 quail (s), gutted
• 100 g carrot (s), rouhly diced
• 100 g celery, rouhly diced
• 0.5 stick ½ leek, cut into large rings
• 6 shallot (s), roughly diced
• 6 cl port wine or sherry or Madeira
• 500 ml red wine
• rosemary
• thyme
• Juniper berry
• Pepper-grains
• 2 bay leaves
• 1 liter poultry stock
• 0.75 liter ¾ stock (duck stock), alternatively more poultry stock
• 2 liters water
• butter
• 4 egg whites
• salt

Print Recipe Pin Recipe

Instructions

1. Wash the quail and pry the breasts - this works similarly to a chicken, only smaller. Wrap the breasts in foil and store in the refrigerator.
2. For the soup, melt the butter in a large saucepan and fry the quail carcasses in it. When they have turned some color, add the vegetables. As soon as a nice brown set of roasts has formed on the bottom of the pot, deglaze with the red wine and the port wine. Then add the two types of stock and 2 liters of water. Add the herbs and spices and bring to the boil. Let simmer for at least 2.5 hours. Stir and taste every now and then - add more water if you like.
3. Clarify the soup: To do this, strain the soup through a sieve so that you only have the liquid. Let the soup cool down (the carcasses can be used to cook a soup with poultry stock). As soon as the soup is cold, stir well with the egg white and let it steep for at least 20 minutes.
4. Then slowly heat the soup while stirring. As soon as it simmers slightly, reduce the temperature a little and let it simmer gently for another 30 minutes. Do not boil and do not stir !!
5. Meanwhile, lightly salt the quail breasts and fry them in melted butter.
6. Now strain the soup through a linen cloth - this is how you catch all the cloudy substances that have collected in the egg white.
7. Arrange the quail breasts on soup plates and serve poured over the soup.
8. As a further deposit also fit: semolina dumplings, Kaiserschöberl, thyme schöberl, hazelnut dumplings etc.