Cut the onion, celery and carrot in mirepoix. Fry the vegetables in butter. Add veal stock, a bottle of Rodenbach (beer) and a bouquet garni. Let simmer for 15 minutes. Strain, add a spoonful of honey and reduce the sauce for a few more minutes. Thicken it if desired. Season the quail fillets with salt and pepper and fry them in a little butter. Leave covered for a few minutes over low heat.

quail with Rodenbach beer

quail fillets Belgian Rodenbach beer celery carrot
veal stock honey salt and pepper sauce binder bouquet garni: (parsley, thyme, bay)
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Cut the onion, celery and carrot in mirepoix. Fry the vegetables in butter. Add veal stock, a bottle of Rodenbach (beer) and a bouquet garni. Let simmer for 15 minutes. Strain, add a spoonful of honey and reduce the sauce for a few more minutes. Thicken it if desired. Season the quail fillets with salt and pepper and fry them in a little butter. Leave covered for a few minutes over low heat.
quail fillets Belgian Rodenbach beer celery carrot
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quail with

Rodenbach beer

Place a fillet on the plate and cover with sauce. Serve with homemade potato croquettes or vegetable fries (carrots and parsnip).
Directions Ingredients
veal stock honey salt and pepper sauce binder bouquet garni: (parsley, thyme, bay)
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion