Quail Breasts & Truffle Salad

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Salad

lettuce and Italian parsley. Place three truffle slices between chanterelle islands and lay one quail breast on each. Pour a little truffle juice vinaigrette over quails and central garnish, and a little herb vinaigrette over lettuce. Makes 4 servings. From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.