The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D’Artagnan’s fresh, farm-raised Coturnix-breed quail eggs come from birds in a free-range environment. Quail eggs have a mildly gamey flavor and work well for hors d’ouevre, canapés and garnishes. Try them hard boiled, cut in half, with a little crème fraîche and caviar. Pickle them in vinegar tinted with beet juice for a dramatic presentation when sliced in half—the yellow and pink make a striking contrast. And they make the cutest little deviled eggs you’ve ever seen!
Safe handling instructions: To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.
"Soft, poached quail's eggs on crispy toast with mustardy hollandaise is the perfect brunch dish."
"Tender and delicate quail eggs crowned with caviar d'Aquitaine make an elegant hors d'oeuvre any time of year."
"Diminutive quail eggs make fabulous canapes when deviled. This version has a satisfying smoky kick."
"Don't let these teeny deviled eggs fool you, they are umami-bombs! "
"This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!"
