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.
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.
https://www.finefoodspecialist.co.uk/free-range-boneless-quail-red-label?___store=default2059Free Range Boneless Quail (Red Label), Fresh, x 4https://www.finefoodspecialist.co.uk/media/catalog/product/b/o/boneless_quail__1.jpg27.9527.95GBPInStock/Meat & Poultry/Meat & Poultry/Game/Meat & Poultry/Specialist Poultry/World Cuisines/World Cuisines/French Ingredients/Meat & Poultry/Specialist Poultry/Quail348990221226413<p><span style="font-size: medium;">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 <span style="text-decoration: underline; color: #000000;"><a title="Foie Gras" href="http://www.finefoodspecialist.co.uk/catalogsearch/result/?q=foie+gras" target="_blank"><span style="color: #000000; text-decoration: underline;">foie gras</span></a></span> and <span style="text-decoration: underline; color: #000000;"><a title="Black Truffle" href="http://www.finefoodspecialist.co.uk/perigord-black-truffle-tuber-melansporum-fresh/" target="_blank"><span style="color: #000000; text-decoration: underline;">black truffle</span></a></span> shavings or sauce and enclosed in puff pastry.</span></p> <p><span style="font-size: medium;">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.</span></p>00add-to-cart
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