Reg > wrote:
>Blair P. Houghton wrote:
>> 1. The quail terrine on the charcuterie platter at Daniel
>> Boulud Brasserie in the Wynn.
>
>That sounds like a winner. What else was in it, how was
>it prepared, etc?
>Was it ground up, ala "country style", or was the quail
>in whole pieces?

Couldn't tell you what was in it. It was in the form
of quarter-inch slices of a pastry-wrapped terrine.
The quail was more solid, which made it more of a flavor
than a flavoring. The seasoning, texture, and balances are
gorgeous. Great appetizer, and, as I said, dessert-worthy.

>Great read, BTW.

Merci.

--Blair