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Quail pepper cream sauce

In this recipe, you first make a chicken stock based quail demi glaze. This gives the sauce depth and a layered flavour.

Recipe makes 1600 ml.

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

5
kg
quail carcasses
50
ml
sunflower oil
1
kg
onion
55
g
star anise
200
g
quail, trimmings
500
ml
sherry, medium
10
g
thyme
5
leaves
bay leaf
8
l
chicken stock
400
g
onion
10
g
thyme
30
g
butter
10
g
black peppercorns, bruised
500
g
cognac
500
ml
whipping cream
as needed
arrowroot
as needed
black pepper, bruised
as needed
salt

Scale recipe

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