87 © 2017 2019 “LOLLIPOP” FRENCHED QUAIL LEGS Approx. 14-20gr Playful yet elegant, quail legs are perfect for appetizers & hors d’oeuvres. BUTCHER INFORMATION: Frenched (bone cleaned of tissue; meat with skin pushed down to one side). COOKING/PLATING TIPS: Frenched quail legs are often fried similarly to chicken wings, but they can also be quickly seared. The exposed bone on these “lollipops” not only gives them a striking presentation, it also makes an excellent handle for hors d’oeuvre service or bar finger food. MENU TYPE: Low Price Point. Can be used in a wide variety of cuisines. A particularly good choice for catering, gastropub, bistro, or fine dining fare. BONELESS QUAIL BREASTS Approx. 24-30gr Boneless quail breasts are extremely easy to cook. They have delicious, succulent meat, and are just the right size for appetizers, salads, or hors d’oeuvres. BUTCHER INFORMATION: Boneless. Skin on. Split breasts. COOKING/PLATING TIPS: Sear boneless quail breasts skin-side down, then flip and continue to sear until cooked through. Their dainty size and delicate flavor & texture makes them ideal for elegant plating styles where they can shine. MENU TYPE: Low Price Point. Can be used in a wide variety of cuisines. A particularly good choice for catering, gastropub, bistro, and fine dining.