Fabrice PROCHASSON – Meilleur ouvrier de France 1997
Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1
Best Recipes - Editions GLD
- 4 quails
- 3 new white onions or large scallions
- 1 garlic clove
- 2 3/4 tablespoons salted butter
- 2 tablespoons cornstarch
- 4 vine peaches
- 6 oz wild asparagus
- 2 tablespoons « mycryo »* butter or clarified butter
- 1/4 cup poppy liqueur or cherry brandy
- 4 bamboo skewers
Delicately bone the quails, separating the breasts and thighs. Break up the carcasses and wings with a cleaver. Peel and finely chop the onions and garlic. In a sauté pan, melt 1 tablespoon of the butter, add the onions and garlic and brown along with the chopped quail carcasses and wings.
Add enough water to cover and cook over low heat for 45 minutes. Remove from the heat and strain through a fine sieve. Place the strained juices in a saucepan and cook over high heat until reduced by half.
Reduce the heat, add the cornstarch and stir to obtain a smooth, thick sauce. Set aside. Plunge the asparagus in a saucepan of boiling salted water and cook for 1 to 2 minutes. Refresh immediately in iced water.
Peel the peaches. In a large skillet, heat the mycryo or clarified butter, sauté the quail pieces and the peaches until browned. Season with salt and pepper. Remove the quail pieces and the peaches from the skillet and keep warm.
Deglaze the skillet with the poppy liqueur, stir in the sauce made from the quail carcasses. Bring to a boil. Reheat the asparagus in a skillet with the remaining salted butter.
The chef's advice
WINE RECOMMENDED: AOC Cour Cheverny • Rondeur du romorantin avec une acidité fraîche et minéralité • 2006 • 11°C Domaine des Huards • (41) COUR-CHEVERN