The Story
If you love quail, but prefer a hassle-free kitchen,these boneless French quails are a wonderful buy – stuffing and cutting up has never been easier, leaving you free to get on with trickier jobs. They look really sweet on individual plates, all prettied up with sauce and seasonal vegetables, or spatchcocked with a rich glaze. If you want a real gourmet challenge, try making ‘Cailles en Sarcophage’ – a sumptuous dish of boned quail stuffed with foie gras and black truffle shavings or sauce and enclosed in puff pastry.
Description
If you love quail, but prefer a hassle-free kitchen,these boneless French quails are a wonderful buy – stuffing and cutting up has never been easier, leaving you free to get on with trickier jobs. They look really sweet on individual plates, all prettied up with sauce and seasonal vegetables, or spatchcocked with a rich glaze. If you want a real gourmet challenge, try making ‘Cailles en Sarcophage’ – a sumptuous dish of boned quail stuffed with foie gras and black truffle shavings or sauce and enclosed in puff pastry.
