 |
A terrine is a fine French “smallgoods” product (some people will disagree with this definition). However, it can be so much more…the quails are
de-boned and filled with quail meat, cream, parsnip, pistachios and fortified
shiraz farce, then gently baked and set to chill. The fine butter brioche is
layered with porcini mushroom parfait, to form a fine savoury “petite four” .The
rhubarb chutney and celeriac salad bring this entree together nicely.
|
Food and wine is made for each other, - if made for each other
Sunday, October 21, 2012
Quail terrine
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment