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    Recipe #323126

    This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis,...

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    Boneless Quail Stuffed With Poultry Quenelle
    By Annacia on September 4, 2008

    Recipe #323126

    "This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with..."
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    Ingredients: chives, quail, egg whites...

    Rating: 0.00%;

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    Prep Time:30 mins

    Total Time: 1 hrs 15 mins

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