Quail Terrine in Consomme

As made by Challenger Kawasaki in the Quail Battle.

Quail Terrine in Consomme

Quail Terrine –


  • 1 pound chicken breast meat
  • 1 pound chicken leg meat
  • 1 chinese cabbage
  • ½ pound lardo
  • ½ pound pancetta pepatta, diced finely
  • 1 cup white onion, diced
  • 2 Tablespoons black truffle, chopped
  • 2 Tablespoons truffle juice
  • 2 Tablespoons Sicilian pistachios, toasted
  • 1 cup soft breadcrumbs
  • 2 Tablespoons fresh sage, chopped
  • 2 Tablespoons fresh thyme
  • 2 Tablespoons chives
  • 4 Tablespoons Italian parsley
  • 3 egg whites
  • 3 cups heavy cream
  • 1 Tablespoon salt
  • ½ Tablespoon ground white pepper
  • 1 pound foie gras terrine or torchon, diced
  • 1 pound caul fat
  • 24 quail breasts
  • 24 quail eggs, hard boiled


Dice the chicken meat, lardo and pancetta and freeze. In a pan, sweat the onion, truffle and truffle juice in butter to color lightly. Season well. Add pistachio, breadcrumbs, sage, thyme, chives, and parsley. Chill and reserve. Place frozen diced meat in a food processor and puree, adding egg whites and slowly incorporating all of the cream. Season well and transfer to a bowl. Fold in the diced foie gras and the onion-truffle mixture, and place in a piping bag. Cut caul fat into 12-inch by 8-inch rectangles and spread tightly on a clean, dry surface. Season quail breasts and place on the bottom end of the 8-inch wide section of caul fat. Cut a ¾-inch hole in the end of the piping bag and pipe enough farce to equal the proportion of quail breasts. Arrange the quail eggs end-to-end in the middle and pipe enough farce to cover. Roll tightly with the caul fat, cutting and folding over the sides to form a thick, sausage-like shape, and season well. Repeat with remaining farce and place finished rolls on a roasting pan fitted with a rack. Roast in a convection oven at 225˚F until the internal temperature of the terrines reach 140˚F. Cool at room temperature and refrigerate.

Consomme –


  • 5 qts chicken stock (must be cold)
  • 1.5 lbs lean ground chicken
  • 8 oz mirepoix, finely minced in food processor
  • 6 oz chopped tomatoes
  • 6 egg whites
  • 4 parsley stems
  • 1 T. dried thyme leaves
  • 1 bay leaf
  • 2 cloves
  • 10 black peppercorns
  • 2 T. white wine vinegar


1. Combine ground chicken, mirepoix, tomatoes, herbs, spices and egg whites in a large mixing bowl

2. When the “raft” is well blended, add one quart of chicken stock(cold) to be clarified for the consomme.

3.”temper” the raft with the quart of chicken stock(cold) by mixing it very well with all the ingredients in the mixing bowl. This is very important. If you don’t temper, the raft will not rise evenly while the consomme is simmering on the stove.

4. place the remaining 4qt of stock in a tall pot.

5. add the tempered “raft” to the pot and stir it into the stock very well to blend it evenly, uniformly, and consistently

6. place the pot on the stove and bring to a simmer over high heat. Stir the contents of the pot frequently until the raft starts to congeal on the surface of the stock. Stop stirring at this point. Allow the raft to finish rising to the surface undisturbed.

7. when raft has risen and is fully congealed, reduce the heat to a low simmer. (barely and surface agitation)

8. poke a hole in the center of the raft with the handle of a spoon. This step will allow the consomme to baste itself while it’s cooking. this will prevent it from drying out, cracking, and falling apart, sinking to the bottom and clouding the consomme.

9. the consomme should simmer for one to one and one-half hours to allow the flavors to be fully developed.

10. when consomme is done remove it from the heat and carefully strain it into a clean and sanitized pot. It must be strained through a “chinoise” lined with four layers of lightly dampened cheese cloth.

11. adjust the seasoning and plate an eight ounce portion in a preheated soup bowl with the appropriate garnish.

To serve:

1. Cut 4cm thick slices of the terrine.

2. Ladle 1 spoonful of consomme into a plate.

3. Place the terrine in the centre of the plate on top of the consomme. Ladle one more spoonful of consomme on top of the terrine.


Recipes taken from: http://www.starchefs.com/features/holiday_dinner/2007/html/Quail.shtml and http://www.nibbledish.com/people/TheBludini/recipes/chicken-consomme



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