Roasted Quail with Parma Ham and Mushroom Stuffing with Celriac Mash | ToTT Store
Learn how to cook with the delicate quail with Chef Francois Mermilliod’s recipe!
Ingredients
- 4 Completely deboned quails
- 4 Large slices of Parma ham
- 300 g Mushroom (Portobello or button)
- 2 cloves Garlic
- 1 tbsp Butter
- 1 tbsp Chopped parsley
- 2 tbsp White wine
- 2 tbsp Veal stock
- 1 tbsp Cream
- Few Drops of Truffle oil
- 1/2 pc Celeriac
- 2 pcs Potatoes
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