The quails came boned packaged nicely in a cooler with ice to keep them fresh and the eggs were laid that morning. I started by making the stuffing of Portabella and button mushrooms mixed with goat cheese, green onions and garlic.
I stuffed the birds and laid them in the backing dish before a quick saute in bacon fat before baking.
The tiny eggs were so beautiful! It took a few tries to perfect getting them out of the shell without breaking them.
Here is the "Ding Dong" cake Poppy requested. It was made with dark rich chocolate ganache which went very well with the red wine.
2 comments:
OOOH! Look at the delicious little birdies and, of course, the two beauties in the last photos. I'm still savoring the memory of the wonderful dinner.
KUDOS - as always.
Mom
Those poor, poor little birdies.... wait, who am I kidding, I'm sure that they were good especially if Chef Kelly was the cook! I love the goat cheese addition too. Most of all, I'm jealous of the ding dong cake...who knew of such an idea. LOVE IT!
Rita
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