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Le Cordon Bleu News, 03/23/2012
Quail consommé flavored with celery in puff pastry
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About this recipe

This recipe demonstrates clarification, a French cuisine technique, which gives a clear double strength consommé with intense flavor.

Recipe - Quail consommé flavored with celery in puff pastry

Serves: 4

In this recipe:

  • Quail
  • Peppercorns
  • Celery



Principal ingredients
6 quails
Quail stock
quail bones
1.5 liters chicken stock
6 g crushed peppercorns
1 bunch thyme
6 sprigs parsley
½ bay leaf
3 egg whites
75 g celery stalks, finely sliced
25 g onions, finely sliced
5 g salt
50 g celeriac, cut into julienne
200 g puff pastry
1 egg for eggwash
celery stalk leaves

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  1. Debone the quail and reserve the four breasts. Dice the remaining meat from the breast and leg into small pieces and reserve for the clarification. Place the bones in a large pan, add the chicken stock, crushed peppercorns, thyme, parsley and bay leaf and bring to a simmer. Simmer slowly for 1 hour. Strain the stock into a fresh pan. Poach the quail breasts in the stock at a simmer for 10 minutes. Remove the poached breasts from the stock and set aside to cool.
  2. Clarification: Combine the diced quail meat with the egg whites, finely sliced celery and onion. Add a little bit of ice and mix. When the stock has cooled slightly, whisk in the chopped meat, egg white, vegetable mixture. Bring to a simmer – but not a boil. Cook over low heat until white foam starts to form on the top of the stock. Once this starts to form, it will take approximately 20 minutes for all of the impurities to rise to the top and form a crust.
  3. Place a coffee filter in a china cap sieve over a bowl. Using a ladle and trying not to break the crust, scoop out the consommé leaving the impurities behind, and strain through the coffee filter lined sieve into the bowl. Chill the consommé until completely cold.
  4. Garnish: Place the julienne of celery in water over medium heat. Bring to a boil and cook until soft. Strain and divide the celery between 4 ramekins. Cut the quail breast into julienne and add to the 4 ramekins.
  5. Fill each ramekin 2/3 full with the cold consommé.
  6. Cut 4 rounds of puff pastry approximately 2.5 cm larger than the ramekins.
  7. Prepare the egg wash. Brush each round with egg wash. Centre a round of puff pastry over the top of each ramekin, egg wash side down. Seal the pastry to the ramekin and brush the top with egg wash.
  8. Cut 12 strips of puff pastry about 0.5 cm wide and create a criss-cross pattern on the top of each pastry lid. Brush with egg wash.
  9. Preheat the oven to 180 °C.
  10. Place in the refrigerator for 15 minutes to stiffen the dough then bake for 15 minutes until the crust begins to brown and rise.
  11. Decorate the plate with celery stalk leaves and serve immediately

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