Gastronomixs

Quail farce

Creation by Ollie Schuiling, Schloss Schauenstein restaurant, Fürstenau, Switzerland.

Quail farce

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Ingredients

250

g

quail meat, raw

1

 

egg

250

g

single cream

5

g

salt

12

 

twists of the black pepper mill

Preparation method

  • Place the quail, egg, salt, and pepper in a food processor or blender and blend.
  • Slowly add the cream while blending.
  • Blend to a smooth consistency.
  • The farce can be processed in different ways. Turn the farce into small sausages by rolling it tightly in cling film or sheep's intestine and poach in water. Or make quenelles and poach in milk.
  • The farce can also be used as a filling for a ballotine.

Serving suggestions

  • As part of a composition with different components of quail.
  • As part of a cold starter.

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