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

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Preparation info

  • Starter/Snack - Serves

    two

    • Difficulty

      Medium

    • Ready in

      1 hr 5

Appears in

Loose Birds & Game

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 OTHER REASON!

Ingredients

    Method