‘The Quail Sound’ from Chef Karime López

Ingredients

• 1 boneless quail
• 70g sausage
• 10g lard
• 50g bread
• 20g milk
• 20g onion
• 1kg quail or chicken bones
• 100g celery
• 100g carrots
• 100g onion
• 6L water
• 100g grape juice
• 2 potatoes
• 30g Scamorza cheese
• dash of milk
• ½ bunch of spring onion
• salt, to taste
• parmesan, to taste
• hazelnut butter, to taste
• handful of Mizuna leaves
• black truffle (only during truffle season)