Title changed since the morning of the first of April 2013... we're so naughty!
These are a real delicacy and if you are fortunate enough to
have a local butcher who you can persuade to only sell you male quail then you
are in luck. You can use the quail for the main meal and serve these as a
decadent amuse bouche. It is such a delicacy that I usually only serve about
half a teaspoon of pate per guest on a tiny tartine with some edible gold
dusted over the top of it for good measure.
I know that in England there can be quite a taboo around
eating animal testicles but in many other parts of the world they are a delicacy,
often celebrated for mystical fertility powers or used as an aphrodisiac. I
doubt that there is much to that, other than some primitive logic, but I feel
that if it is edible, why not use every part of the animal. This recipe is
really simple but a delicacy since the testicles are rather small and hard to
get hold of.
Ingredients (serves
3)
2 quails testicles per guest (6 here)
a teaspoon of butter
½ a shallot, finely chopped
½ a glove of garlic, crushed
Salt and pepper
Parsley to garnish
Gold dust to garnish
A single thin slice of white bread
In a small pan, fry the shallot and garlic until soft. Add
the testicles and cook, stirring for 2 minutes, till tender. Add a pinch of
salt and pepper. Transfer to a bowl and crush everything together and then pass
through a sieve.
Cut your toast into triangles about 3cm x 3cm, lightly
toast. Spoon a touch of the pate onto the toast, garnish with a single leaf of
parsley and a sprinkling of gold, and serve.
This was of course an April Fool's
brought to you by Flo and Elle.
