Chris Slade describes the son et lumiere presentation at the abbey of Bon Repos called "Le Pays de Conomor" in Brittany, which takes place during the first two weeks of August.
Quails' eggs
When you live in the countryside in France, you always end up swapping excess fruit and veg or other things with your neighbours.
Last week, we got a dozen of fresh quails’ eggs (oeufs de caille).
Our neighbours just had new additions to the farm, a couple of quails.
A few days earlier, we had goose eggs. Not quite the same size!
I served the quails’ eggs with other nibbles with the aperitif: I simmered the eggs for 5 minutes, and they were perfect – that is what the guests said as I didn’t get a chance to taste them!
They disappeared too quickly!
No doubt, I will get more from my neighbours very soon.
So, if you have interesting recipes with quails’ eggs, please feel free to add them to this blog!
