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Dainty, tarragon-flavored white crabmeat wrapped around soft-boiled quail eggs, breaded and deep-fried until golden-brown and crispy.
Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.
Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.
A trio of baked Camembert with pickle, mini quail Scotch eggs, and chilled pea and mint soup.
An impressive loaf-shaped pork pie studded with quail eggs, wrapped in hot water crust pastry, and baked until golden.
Seasoned venison and pork mince encasing soft-boiled quail eggs, deep-fried until golden and served with a smooth apple sauce.