Name: Broth of Quail, Wild Mushrooms, Baby Leeks and Artichokes
Cuisine: United Kingdom
Ingredients: salt and freshly ground white pepper; 8 small Jerusalem artichokes; 1 sprig of thyme; 12 baby leeks; 8 shallots, chopped; 2 sprigs of flat-leaved parsley; 100 g / 3½ oz wild mushrooms; 85 g / 3 oz butter truffle oil (optional); dash of cream; 1 garlic clove, chopped; lemon juice; 2 whole quail, boned (get your butcher to do this for you, but make sure you get the bones); 12 quails’ eggs; 10 g / ¼ oz butter 2 quail carcasses; 3 tbsp white wine; 250 ml / 9 fl oz chicken stock; 40 g / 1¾ oz foie gras; 2 tbsp whipping cream; a little oil; 100 g / 3½ oz skinless chicken breast fillet; 1 sprig of basil, finely chopped; 1 sprig of tarragon, finely chopped

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

2 whole quail, boned (get your butcher to do this for you, but make sure you get the bones)
12 quails’ eggs
salt and freshly ground white pepp

Europe
United Kingdom
Main course
England
Gluten-free

Method

First make the stock: sweat the shallots and garlic in a pan with the butter. Add the quail bones and pour in the wine and chicken stock. Add the thyme and bring to the boil. Simmer for 30 minutes. Pass through a fine sieve, skim off any fat that may have appeared and set aside.
Make the stuffing: mince the chicken breast and foie gras together. Put the mince i

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Ingredients

Method

Part of