recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Boned Quail with Mushroom Stuffing and Veal Stock with Foie Gras Emulsion and Celery Root Cake

recette de cuisine francaise, Recipe: Boned Quail with Mushroom Stuffing and Veal Stock with Foie Gras Emulsion and Celery Root Cake

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Préparation : 1 hour 15 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 45 minutes the day before and 30 minutes on the day
6 quails
300 g (10.58 oz.) of pink button mushrooms
2 cloves of garlic
2 shallots
Mixed herbs
50 g (1.76 oz.) butter
Salt and pepper
Celery Root Cake
750 g (26.46 oz.) celery root
60 cl (20.29 fl. oz.) milk
7 egg yolks
60 cl (20.29 fl. oz.) cream
1 knob of butter
Salt and pepper

600 g (21.16 oz.) fresh young spinach
1 small amount of olive oil
Salt and Pepper
Sauce
50 cl (16.91 fl. oz.) "home made" veal stock
50 cl (16.91 fl. oz.) full bodied red wine
5 shallots
50 g (1.76 oz.) duck foie gras + 50 g (1.76 oz.) for decoration.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 planche à découper, 1 éminceur, 1 poêle, 3 casseroles, 1 désosseur, 1 mandoline, 1 plaque creuse allant au four, du papier cuisson, 1 pinceau, 1 emporte-pièce, 1 grande poêle, 1 chinois, 1 tamis, 1 corne et ficelle.


Preparation

recette gastronomique - recette de cuisine française  Slice the mushrooms and stir-fry on a high heat in a little butter. Finely chop the garlic, shallot and mixed herbs and add. Clarify the remaining butter.
Debone the quails completely, season them on the meat side, stuff with mushrooms and tie with string to fill out the stomach. Cook in the oven for 25 minutes at 170°.

recette gastronomique - recette de cuisine française  Peel and cut the celery root into fine strips using a slicer. Poach in milk diluted with 60 cl water. Drain and throw the poaching liquid away. Place the celery on a tray lined with buttered baking paper.
Pour on the mixture of egg yolk and seasoned cream with 12 g salt and white ground pepper. Cook for 45 minutes at 150°. Leave to cool. Cut out and reheat in the oven before serving.

recette gastronomique - recette de cuisine française  Remove the spinach stalks and melt the leaves in a small amount of olive oil. Season.

recette gastronomique - recette de cuisine française  Reduce the red wine and finely chopped shallots till they are almost completely dried out. Add the veal stock and reduce to a good consistency. Strain and press in order to extract as much as possible.
Sieve the foie gras, set aside in the refrigerator and emulsify vigorously in the sauce at the last minute.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Cook the mushrooms, celery root cake and prepare the sauce (except for the foie gras) beforehand.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011