4 quails

¾  bottle Bruin Leroy beer

3 shallots

250 g soja 

100 g pulses

 1 little carrot        

 75 g butter       

 20  cl brown broth

 1 onion

 

Bone the quails and cut the carcasses.

Cut a half carrot in large dices.  Boil till it’s quite hard.

Shred the shallots , cut the pulses oblique and cut the onion for the broth.

 Preheat the oven on 180°c.

Fry the drumsticks in a very hot pan.

Put the cails on a baking tray and flavout with pepper and salt.

 Fry the carcasses and the onion in the same pan.  

Than add the beer and the brown broth.

 Reduce until it’s thick.

 Sieve through a clean towel.

 Add the lumps of butter until the sauce shines.

Bake the boned quails in the oven during 10 to 15 minutes

Meanwhile bake the pulses and the shallots

 Finally add the soja. 

 Flavour whit pepper and salt.

Put a round ring of 10 cm diameter on the plate.

 Put the baked vegetables in the ring.

 Put the boned quail on top of the vegetables.

 Remove the ring carefully.

 Pour a little sauce around the vegetables.

 Garnish with some sage