Sunday, December 27, 2009

Recipe: truffled quail eggs

Very easy, once you get hold of the ingredients (readily available in Dordogne).

Take some quail eggs and lay them in a tupperware with a good sized truffle for a few days in the fridge.

Break them in small dishes and add some raw foie gras.

Salt, pepper and grill for about 10 mn.

Serve warm and enjoy!

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