Puff Pastry of Quails’ Eggs and Asparagus with Herb and Cream Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

The separate components of this recipe are simple enough. The tricky bit is getting them all to come together at the same time! Still, it really is worth juggling your timings to get it right. Should you be lucky enough to have a few wild cèpes (boletus edulis), cook them gently in a small amount of butter and use them instead of the asparagus tips – a suitably grand means of stretching a little luxury a long way.

If you have time, practise making the puff pastry containers with a p