Quail Strudel With Truffle Recipe - Great British Chefs

Ingredients

• 2 quail breasts, from jumbo quail
• 12 slices of autumn truffle
• foie gras, 2 10g pieces
• 2 sheets of filo pastry
• 1 knob of butter, melted
• salt
• pepper
• 1 Granny Smith apple, peeled, cored and thinly sliced to 2mm
• 1 tbsp of sugar
• 1 dash of Calvados
• 1 tbsp of butter
• 250g of chicken breast
• 1 egg
• 500ml of double cream
• white pepper
• 4 shallots, peeled and finely sliced
• 60g of button mushrooms, sliced
• 1 garlic clove, peeled and sliced in half
• 1 sprig of thyme
• 1 tbsp of sherry vinegar
• 350ml of Madeira
• 350ml of chicken stock
• 100ml of beef stock
• 2 tbsp of vegetable oil