Ingredients
- 4 bobwhite quails, boned
- 2 tbsp water
- salt, and freshly ground black pepper
- 250 g minced chicken
- 55 g dried apricots, thinly chopped
- 1 tbsp onions, finely chopped
- 1 tbsp thyme, leaves only
- 200 g Laurentian foie gras, cut into 4 equal pieces
- salt, and freshly ground black pepper
Description
Sophisticated Dinner Party Material From Georges Laurier - Roast Quail Stuffed With A Delectable Mix Of Foie Gras, Chicken And Apricots
UK TV
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