Add a drizzle of oil to a hot pan and pan fry the quail trimmings with the quail carcasses.
Meanwhile cut the onions in half and clean them. Now slice it them in thin slices. Do the same with the shallots and with the garlic. Then slice the white button mushrooms in thin slices as well.
Once the quail trimmings are golden brown add all the chopped vegetables to the pan and pan fry it for another 5 minutes. Really make sure it has a nice color for the best flavor.
Then deglaze the pan with the white wine and let it vaporize it almost all the way. After that also add the cream, the water and the thyme. Let this simmer on a low heat for at least 6 hours.
Once all the flavor has been extracted drain the sauce and let it drip for at least 30 minutes so you don’t waste a single drop.
Then reduce the sauce till you’re happy with the flavor. While it’s reducing skim any fat or foam off the sauce.
Now to balance some of the fattiness I added a splash of white wine vinegar. Then give it a taste for seasoning.
