Stuffed Quail with Mushroom
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Boneless French Quail Stuffed with Chicken Mousse and Mushroom, definitely is one of THE signature main courses by Chef Julien. Succulent and tasty roast for special day main course. Ideal to serve with caramelized onion, mashed potato or roast potato and medley of vegetables.
*Time and temperature may vary according equipment
Bain Marie: with pouch - (defrosted), 85∘C in simmering water, 15 minutes
Traditional Oven: Without pouch - (defrosted), 180∘C, 15 minutes
Microwave: Without pouch, 700W, 3 minutes
Ingredients: French Quail, chicken, salt, garlic, oregano, black pepper, breadcrumbs, cream, butter, milk, egg, spinach, mushrooms, onions, thyme, sugar, spices, seasonings, sugar caramel
Weight: 250 grams per piece
Servings: 1 person (or 2)
Wine Pairing: Rhone Valley wine with syrah and grenache grapes varieties
Storage: Frozen -12 to -18℃, best to thaw 24 hours prior reheating
Shelf life: 1 year from production day
In the cart page, please indicate your preferred delivery date and time under special remarks. E.g. 10 Dec 2020 12pm-2pm
The time slots we have are:
6pm-8pm (surcharge of $20)