Quail Consommé

• 2 quails
• 1 tablespoon oil
• 1 carrot, chopped

Remove the breasts from the quails and set aside. Heat the oil in a saucepan and brown the carcases and vegetables. Stir occasionally and take some time over this step so both vegetables and quail are well coloured but not burned. Add the bouquet garni and 1 litre (2 pints) of water. Bring to the boil, skim, and simmer for 45 minutes. Strain through a muslin lined sieve. Refrigerate when cool a