‘Salade Pérnigourdine’: Quail, Fried Quail Eggs, Lardons, Truffle Shavings, Frissée Endive, Croûtons, Wild Mushrooms and Sherry Vinaigrette

Name: ‘Salade Pérnigourdine’: Quail, Fried Quail Eggs, Lardons, Truffle Shavings, Frissée Endive, Croûtons, Wild Mushrooms and Sherry Vinaigrette
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Starter/Snack - Serves two
Ingredients: fresh herbs and edible flowers; 1 tsp grain mustard; a sprinkle of sugar or a dot of honey; seasoning; celery salt; a splash of olive oil; 20 ml rapeseed oil; 100 ml sherry vinegar; a splash of white truffle oil; 50 g seasonal wild mushrooms; 20 g unsalted butter; 50 ml veal jus; 25 g pancetta lardons; 8 slices black truffle; 10 g croutons, 1 cm dice; 100 g frissée endive; 2 corn-fed quail, gutted and trussed; 2 quail egg

Preparation info

Starter/Snack - Serves
two

Difficulty
Medium
Ready in
1 hr 5

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A LIGHT DISH WHICH I’VE SOMEWHAT ANGLICISED. IT WAS ON THE MENU AT MONTCOURT-FROMONVILLE AT L’HOSTELLERIE DES TROIS SOURCES, MY FIRST PLACE OF WORK ON FOREIGN SOIL, IN A BEAUTIFUL FAMILY-RUN HOTEL AND RESTAURANT BY THE LOING CANAL, NEAR FONTAINBLEAU. AS THE DISH HAS TRAVELLED TO YORKSHIRE, THE ‘FOOD CAPITAL OF EUROPE’, IT HAS BECOME KNOWN BY CERTAIN LUMINARIES AS ‘PÉRNIGOURDINE’ RATHER THAN ‘PÉRIGOURDINE’ [THE FAMOUS TERM FOR DISHES INCORPORATING TRUFFLE]… WELL, BECAUSE IT’S MINE REALLY, NO

Ingredients

Snack
Starter

Ingredients

Method