Roasted quail with caramelised pear from Toscano's Family Table: Recipes & Writings (page 87) by Jo Toscano

  • lemons
  • garlic
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  • EYB Comments

    Soak quail in equal parts vinegar and water for 2 hours before cooking.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby fennel gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Soak quail in equal parts vinegar and water for 2 hours before cooking.

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