Recipes
Delight your palate with George Truby Champagne Quail, trussed with bacon and vine leaves, simmered in Champagne and glaze. Perfect for special occasions!
Ingredients
- 12 Quail
- 12 slices back bacon
- 12/24 vine leaves
- 60 grams butter
- Half litre aspic
- 1 lemon
- 500 grams white grapes (flesh only)
- Salt & pepper
- ½ bottle Champagne
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