Discovering and photographing the unknown beauty of Europe
The Viking and I had also bought a tin of foie gras… Of course, we could have sliced it and turned it into a starter, but I felt I was ready for a bigger challenge. What about this? It’s Babette’s Feast again! I know, it has been dubbed, but it was the best I could find. Watch the second half of the video carefully… There you can see the famous “cailles en sarcophage”! Looks delicious, doesn’t it? Looks also difficult to prepare! Luckily, we found the recipe on the Internet. And we made a couple of adjustments: 1. I am not a huge fan of figs, so we omitted the sauce. 2. We are not only budget travelers, but also budget cooks. So, the black truffle – which I don’t like anyway – was replaced by raisins. 3. And our puff pastry nests were ready-made. The most difficult thing was actually stuffing the deboned quails. Our pieces of foie gras were too large, so we had to cut them again. We used tooth picks to close them, which made the searing of the quails a bit of a challenge. But once everything was in the oven, we simply had to wait. Very soon we could smell some divine odors coming out of the oven. The Viking and I were very excited! If it tasted as good as it smelled, this was going to be something we would never forget. When we took the quails out of the oven and we assembled the dishes, we had to admit that they didn’t look as elegant as the ones of Babette. But hey, she is a professional cook, we are not! And then we tasted… And what can I say? Best. Dish. Ever. Check out the other pictures on Flickr!