Butter Roasted Breast of Quail on a Waldorf Salad with a Green Apple Dressing - Deliciously Yorkshire
1. French trim the winglets of the quail and remove the wishbone (your butcher may be able to do this for you!) 2. Chop the basil leaves and mix with the walnut
Ingredients
- * 4 large crowns of quail
- * 2oz butter
- * 2oz mirepoix (diced carrot and onion)
- * 1 teaspoon chopped basil
- * 1 tablespoon walnut oil
- * 8oz celery
- * 1 green apple
- * 1 tablespoon mayonnaise
- * 1/2 tablespoon creme fraiche
- * 4-6 whole walnuts
- * 4 pluches chervil
- * Salt and pepper
- * 2 tablespoons light olive oil
- * lemon
- * 2 splashes of green Tabasco sauce
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