French quail soup Petite bain-marie

This soup owes its name to the dishes in which it is traditionally cooked. petite marmite - translated from French - a small bowler hat. However, it doesn't matter in which pot you cook it, it is important that it turns out to be very rich and that your guests like it

Ingredients

• 4 large quails
• 3-4 small carrots
• 2 small parsnip roots
• 1 small bunch thyme
• lard or butter
• For broth:
• 1 kg veal brisket on the bone
• 1 kg of chicken shanks
• 1 large onion
• 1 medium carrot
• 1 parsley root
• half a head of garlic
• 1 tsp allspice peas
• 2 carnation buds
• salt

Directions

1. For broth, preheat oven to 240 ° C. Put the brisket cut into 3-4 pieces, chicken legs, coarsely chopped onions, carrots, parsley root and garlic on a baking sheet, salt, bake for 15 minutes.
2. Transfer the contents of the baking sheet to a large saucepan and add 3 liters of cold water. Bring to a boil, season with salt, remove foam. Add salt and spices, cook over low heat for 2 hours.
3. Separate the meat from the bones and chop finely, return the bones to the broth, cook for another 2 hours. For 20 minutes. until the end of cooking, add the quail halves (removing the spine). Strain the broth, cool.
4. To serve, cut all vegetables lengthwise into pieces, brush with oil or fat. Grease the quail halves as well. Place on a baking sheet lined with parchment, season with salt and pepper and bake at 160 ° C until soft and golden brown.
5. Heat the broth to a boil. Arrange vegetables and quails on warmed plates, top with very hot broth and serve immediately.