Last week, we made quails. We deboned the whole bird through the opening of the neck and back, so that the bird still looked 'whole' - just 'deflated', and we pumped it up with foie gras laced stuffing. Man, for so small a bird, it has a lot of blood!! I felt like a midwife.
Live crayfish, they were crawling around and trying to escape, their claws snapping away. We have to 'castrate' them by pulling out the mid portion of the tail fin first before dumping them into boiling water briefly. They are served with Nantua sauce and fish quenelles (French fishballs?)
The last noteworthy dish is the rösti looking potato pancake, which has a mushroom filling. It entails flipping it in midair! We all managed quited well.
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