Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice)

Page 98

Cuisine: French | Course Type: Main Courses

(1 review)

Tags: quails

Recipe Review

If you’ve never boned a quail (or any other bird, in fact), reckon with several hours of preparation for this one. Unfortunately, we didn’t, and ended up having our Christmas Dinner at midnight. What was worse was that we had screwed up these delicate birds so much that we had to stitch them up with needle and thread to keep the filling where it should be – not something described in the recipe. Luckily, it didn’t impair the taste at all – it was heavenly!

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