Summary

Ingredients

• 1.2 liters poultry broth, (guinea fowl broth, see my recipe in the database)
• 4 quail egg (s)
• 1 liter water
• 2 tablespoon vinegar, (white wine vinegar)
• 0.5 ½ carrot (s)
• 0.5 stick ½ leek, the white one
• 30 g celeriac
• 0.5 ½ zucchini
• Port, white or sherry dry
• 1 tablespoon parsley, finely chopped
• possibly salt
• possibly sugar

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Instructions

1. Open the quail eggs and slide them into each egg cup. In addition to better handling, this also has the advantage that you can see whether the egg has remained intact. Bring one liter of water with 2 tablespoons of white wine vinegar to the boil and stir vigorously so that a strudel forms. Slide in the quail eggs one at a time and let them soak in the water for about 1 to 2 minutes. It must not boil bubbly. Remove finished eggs with a slotted spoon and straighten the frayed edges with scissors or a knife.
2. Cut the vegetables for the soup into very small cubes with an edge length of 2-3 mm. It`s a bit time-consuming with a knife, but that`s fine cuisine. Boil this brunoise in a little broth for half a minute, drain through a sieve (collect the broth), rinse ice-cold and let drain.
3. Heat the guinea fowl broth and reduce by a third. Refine with a little white port wine or dry sherry, depending on your preference. Finally, season the consommé with sugar and salt, if necessary.
4. Put 1 teaspoon each of brunoise and a poached quail egg in deep plates or cups, fill up with the hot consommé and sprinkle with a little parsley.