Gastronomixs

Quail ragout

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

Quail ragoutEnlarge

Ingredients

60

g

butter

50

g

flour

1

 

onion

8

 

quail breasts

 

 

corn starch

500

ml

poultry stock

 

 

salt

 

 

finely chopped parsley

Preparation method

Serving suggestions

Previous page