This was a multi-course dinner featuring quail eggs and my wife’s favourite “Veal Chops” fortunately it was warm enough to fire up the BBQ.
- Cream of a asparagus soup with a poached quail egg in a champagne flute
- Stuffed cremini mushroom caps, the filling was ground chicken with minced mushroom and topped with Jarlsberg cheese
- Arugula Salad with light lemon and olive oil dressing topped with a hard boiled quail egg
- Grilled veal chop, simple boiled PEI potatoes and heirloom carrots
- Finally Crème brûlée made with quail eggs, there was a lot of cracking going on to get enough yolks and a generous amount of swearing.
A great way to ring in the New Year.
