Quail fried in the manner of frogs legs with celery leaves
Ingredients
- 2 quail
- 2 cups light chicken stock
- 1 bay leaf
- 1 clove garlic, crushed
- large sprig thyme
- salt
- freshly ground pepper
- half a lemon
- 1 tsp capers, rinsed
- 2 tbsp plain flour
- 1 egg
- 1 cup fine breadcrumbs
- 1 tbsp chopped parsley
- 8 inner celery leaf sprigs (only the pale-yellow leaves are suitable)
- ½ cup olive oil, enough for a 5mm layer in a non-stick pan
- 1 tbsp butter
- Batter for celery leaves
- 1/4 cup cornflour
- 1/4 cup iced water
- 1 tbsp egg white
- 1 clove garlic, very finely chopped
Instructions
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