Soups
Quail consommé
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 200g
chopped quail carcasses 10g sunflower oil 10g tomato puree 6g Port wine 150g beef 30g onions, diced 30g carrots, peeled and diced 10g celery, diced 30g diced tomatoes 2g juniper berry 2g bay leaf dried 2g peppercorns 100g protein 100g water |
Recipe preparation
(1) Filling the pacotizing beaker Fry the quail carcasses in oil, add the root vegetables and roast them as well. Add tomato paste, roast, deglaze with port wine and water. Mix with the remaining ingredients and pour into a pacotizing beaker.
(2) Close the Pacossier® beaker with the lid, label and freeze at −20 °C for 24 h.
(3) Pacotize® once, bring to the boil with 3 liters of water and let stand for 10 minutes. Filter and serve.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no