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Quail broth

Quail broth

Main dishes

A classic of medieval cuisine, quail pie is a delicious and flavorful dish.

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Recipe from Tavernier, Athaniel, DavidL and 6 other contributors, adapted by Recette de cuisine · · updated on

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Quail stew is a dish from medieval cuisine. A version of this recipe appears in Taillevent’s “Viandier.”

Ingredients and directions

  • Prep time10 min
  • Cook time1 hr
  • Resting20 min
  • Total1 hr 30 min
  • DifficultyMedium
  • Cooking methodsaucepan

Ingredients

20 people
  • $2.44
  • $1.40
  • $0.03
  • $0.15

Directions

  1. Place the poultry in a large saucepan and cover it with water. ≈ 3 min
  2. Cook for approximately one hour, depending on the size of the bird.
  3. Add the bacon and saffron, and continue cooking for 20 minutes over low heat.
  4. Remove the poultry. ≈ 3 min
  5. In a bowl, whisk together the egg yolks, verjus, ginger, and parsley, then pour this mixture into the broth.
  6. Continue to cook for another 10 minutes over low heat without boiling, then adjust the seasoning. Serve the chopped poultry with the gravy.

Equipment

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Before you start

Ingredients

  • One whole chicken
  • 200 g of diced bacon
  • 4 egg yolks
  • 300 ml of verjus
  • 3 grams of freshly grated ginger
  • 1/2 bunch of finely chopped parsley
  • A pinch of saffron
  • salt

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