Stuffed quail vol-au-vent
$24.00
Tax included.
A tunnel-boned quail, carefully stuffed with a classic pork farce, wrapped in pancetta, then set into a golden vol-au-vent case. Serve with a warm veal jus and a sharp green salad.
Available as part of our Decade of Meatsmith celebration, from 24 Feb - 08 Mar.
Quail, Pancetta, Pork, Nutmeg, Salt, Pepper, Garlic, Tarragon, Sage, White wine, Vol au vent (wheat flour, water, vegetable shortening (emulsifiers 471, 332 soy derived), acidity regulator 330, antioxidant 307, preservative 282)
This is a fresh product, best eaten in 2-3 days. Please refer to packaging for more information.
Each vol-au-vent is enough for one person.
To cook, pre heat your oven to 180 degrees, line a baking tray with parchment, place the vol au vent evenly spaced around the baking tray, cook for 20 minutes or until internal temperature of 58 degrees, set aside to rest for 15 minutes before serving. Served with a simple veal jus.
