Cut garlic and onion finely. Sauté in olive oil and add the peas. Make a pesto of fresh garlic, grated parmesan and pine nuts. Add both preparations together into a pea pesto. Cut the chicory into strips. Blanch and fry in olive oil with a pinch of pepper and sugar. Slice the mushrooms, onion, celery and carrots in a mirepoix. Stew the vegetables lightly in olive oil. Cook the quail fillets in olive oil, season with pepper and set capped off. Deglaze the pan with Rodenbach and veal stock. Add the vegetable mixture, reduce, strain, add honey and thicken with flour dissolved in water. Lay on the dish a cut filet and pour over sauce. Spoon a quenelle pea pesto and a quenelle chicory. Serve with homemade potato croquettes or vegetable fries (carrots and parsnip).

Quail with

Rodenbach beer

quail fillets

Belgian Rodenbach beer

celery

carrot

mushrooms

veal stock

honey

salt and pepper

sauce binder

sugar

bouquet garni (parsley, thyme, bay) flour olive oil onion peas (jar) garlic pine nuts Parmesan chicory
A Recipe Guide For The Amateur Chef Belgian Cuisine

Quail with

Rodenbach beer

Cut garlic and onion finely. Sauté in olive oil and add the peas. Make a pesto of fresh garlic, grated parmesan and pine nuts. Add both preparations together into a pea pesto. Cut the chicory into strips. Blanch and fry in olive oil with a pinch of pepper and sugar. Slice the mushrooms, onion, celery and carrots in a mirepoix. Stew the vegetables lightly in olive oil. Cook the quail fillets in olive oil, season with pepper and set capped off. Deglaze the pan with Rodenbach and veal stock. Add the vegetable mixture, reduce, strain, add honey and thicken with flour dissolved in water. Lay on the dish a cut filet and pour over sauce. Spoon a quenelle pea pesto and a quenelle chicory. Serve with homemade potato croquettes or vegetable fries (carrots and parsnip).

quail fillets

Belgian Rodenbach beer

celery

carrot

mushrooms

veal stock

honey

salt and pepper

sauce binder

sugar

bouquet garni (parsley, thyme, bay) flour olive oil onion peas (jar) garlic pine nuts Parmesan chicory
a recipe guide for the amateur chef Belgian Cuisine