Cut onion, celery and carrot into mirepoix. Lightly stew the
vegetables in butter. Add veal stock, Rodenbach (beer) and a
bouquet garni of parsley stems, thyme and bay leaf. Let it
simmer for 15 minutes under cover. Sieve, add a spoonful of
honey and allow to reduce for a few minutes. Thicken the
sauce if desired.
Season the quail fillets with salt and pepper and fry them in a
little butter. Leave a few minutes covered on low heat.
Place a pre-cut fillet on the plate and pour on the sauce.
In the photo: the dish is accompanied by vegetable chips
(carrot and parsnip). You fry them twice, like normal potato
fries.
quail with Rodenbach beer
butter quail fillets
Rodenbach
onion
celery
carrot
veal stock
taste and tradition
the fiery passion
Cut onion, celery and carrot into mirepoix.
Lightly stew the vegetables in butter. Add veal
stock, Rodenbach (beer) and a bouquet garni
of parsley stems, thyme and bay leaf. Let it
simmer for 15 minutes under cover. Sieve, add
a spoonful of honey and allow to reduce for a
few minutes. Thicken the sauce if desired.
Season the quail fillets with salt and pepper and
fry them in a little butter. Leave a few minutes
covered on low heat.
Place a pre-cut fillet on the plate and pour on
the sauce.
In the photo: the dish is accompanied by
vegetable chips (carrot and parsnip). You fry
them twice, like normal potato fries.
quail with
Rodenbach beer
butter quail fillets
Rodenbach
onion
celery
carrot
veal stock
taste and tradition
the fiery passion
