Ballotine of Quail

Question	Answer
when are the grapes are added to chutney?	2/3rds through cooking
what temperature does the chutney needs to be served at?	room temperature
what temperature is the quail is served at?	romm temperature
what is the core temperature of quail poached to?	68dgc
when is the quail carved?	after the chutney has been quenelled and placed onto the plate
when is the petit salad dressed?	after the quail has been carved
when is the quail seasoned?	during rolling, just before searing and after carving
what is the minimum and maximum amount of slices of quail per portion?	3 or 4
you find that your quail is under cooked when checking the end piece prior to searing, what should you do?	rewrap in clingfilm and poach to correct cooking degree, refresh and repeat the process
when you check your chutney you find its too wet what should you do?	place back on the stove and cook to correct consistancy
you dressed your petit salad too early or over seasoned it what should you do	throw it away and do it again
what temperature should the plates be when serving the quail?	room temperature

Resource summary

	Created by jonathon.warner about 9 years ago