3680 Cailles Grillées Julie

Method

Cut open the quails from the back without separating the two halves. Lightly flatten them, season and sprinkle with butter and finely chopped truffle.

Wrap each in a piece of caul, sprinkle with melted butter and fine white breadcrumbs and grill gently on both sides.

When ready, arrange on a dish and sprinkle with a few drops of verjuice.

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