4 |
quail, deboned, reserve the bones for the broth, see below |
1/2 |
chicken breast, trimmed of sinew, meat chopped |
1 |
free-range egg |
5 |
sage leaves, chopped |
1 |
garlic clove, crushed |
100ml |
pouring cream |
a good pinch |
salt |
4 |
wombok leaves, blanched and refreshed in ice water |
4 |
quail eggs, lightly fried, to serve |
|
extra-virgin olive oil, for drizzling |