Artichoke ravioli and soft-cooked quail eggs in a sage-butter (Ravioli d’artichaut et œufs de caille mollets cuits dans un bouillon de poule corsé, beurre de sauge) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 22) by Alain Ducasse

  • carrots
  • quail eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See page 1049 for ravioli dough recipe. See page 1041 for chicken hen consommé recipe. See page 1042 for light chicken stock recipe.

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  • Eat Your Books

    See page 1049 for ravioli dough recipe. See page 1041 for chicken hen consommé recipe. See page 1042 for light chicken stock recipe.

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