quail with Rodenbach beer
Cut onion, celery and carrot into mirepoix. Lightly stew the vegetables in butter. Add veal stock, Rodenbach (beer) and a bouquet garni of parsley stems, thyme and bay leaf. Let it simmer for 15 minutes under cover. Sieve, add a spoonful of honey and allow to reduce for a few minutes. Thicken the sauce if desired. Season the quail fillets with salt and pepper and fry them in a little butter. Leave a few minutes covered on low heat. Place a pre-cut fillet on the plate and pour on the sauce. In the photo: the dish is accompanied by vegetable chips (carrot and parsnip). You fry them twice, like normal potato fries.

quail with Rodenbach beer

ingredients - info parsley thyme bay leaf honey salt and pepper maize starch
butter quail fillets Rodenbach onion celery carrot veal stock
Belgian Cuisine and more creative cooking
Cut onion, celery and carrot into mirepoix. Lightly stew the vegetables in butter. Add veal stock, Rodenbach (beer) and a bouquet garni of parsley stems, thyme and bay leaf. Let it simmer for 15 minutes under cover. Sieve, add a spoonful of honey and allow to reduce for a few minutes. Thicken the sauce if desired. Season the quail fillets with salt and pepper and fry them in a little butter. Leave a few minutes covered on low heat. Place a pre-cut fillet on the plate and pour on the sauce. In the photo: the dish is accompanied by vegetable chips (carrot and parsnip). You fry them twice, like normal potato fries.
ingredients - info parsley thyme bay leaf honey salt and pepper maize starch

quail with

Rodenbach beer

Directions Ingredients
butter quail fillets Rodenbach onion celery carrot veal stock
Belgian Cuisine and more creative cooking