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Quail with Apple-Vinegar Emulsion and Water Chestnuts

Book Information

Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 73

Ingredients

Apple Cider
Apple Cider Vinegar
Poultry Stock  (page 6)
Butter
Chervil
Confit Cure Mix  (page 106)
Crisp Coat UC or Potato Starch
Frying Oil
Quatre Épices  (page 48)
Shallot
Sweet Pickled Apple
Tarragon
Water Chestnuts
Whole Quail

Tags

Meat and Seafood