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!
No comments:
Post a Comment
Your comment will be placed in a queue for moderation to avoid spam.