Roasted Stuffed Quail with Mushroom

Reheating Method: (best to thaw prior reheating) *Time and temperature may vary according equipment

1. Bain Marie: with pouch, 85∘C in simmering water, 15 minutes
2. Traditional Oven: Without pouch, 180∘C, 10 minutes
3. Microwave: Without pouch, 700W, 3 minutes

Ingredients: Quail, chicken, salt, garlic, oregano, black pepper, breadcrumbs, cream, butter,  milk, egg, spinach, mushrooms, onions, thyme, sugar, spices, seasonings, sugar caramel Storage: Frozen at -12 to -18℃, best to thaw 24 hours prior reheating Servings: 1 person (or 2) Shelf life: 1 year from production day **Manufactured on equipment that also processes:Milk, eggs, fish, crustaceans, tree nuts, sulfur dioxide, peanuts, wheat, soybean, mollusks, celery, mustard, sesame, lupin.