I bail on the quail

They gave me a spoonful of the hot juice, made of Marsala wine, chestnuts, and parsley, to entice me. It was delicious. But I couldn’t face the fiddly task of separating quail meat from tiny bones. This is a meal for trainee eye surgeons.

The Clerkenwell Kitchen served it with Castel Franco, which is a kind of lettuce with blood stains on the leaves. Really. (I checked everyone for those telltale blue gloves.)

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