Very easy, once you get hold of the ingredients (readily available in Dordogne).
Take some quail eggs and lay them in a tupperware with a good sized truffle for a few days in the fridge.
Break them in small dishes and add some raw foie gras.
Salt, pepper and grill for about 10 mn.
Serve warm and enjoy!
Monday’s Friday Reads – 18 November 2024
3 days ago
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