Sir, – I was all set to tackle Gary O’Hanlon’s Quail Cordon Bleu (Recipe card, May 4th) until I went to the local grocery store to discover that there had been a rush on said quail since the publication of his recipe in your newspaper. Alas, I had to settle for common chicken. It turned out well, roasted with a breadcrumb stuffing that I made from stale bread. I also happened to have a few rashers in the fridge which I draped in a most intricate, pleasing fashion across the breast of said bird. All in all, I am happy to say I delivered a decent meal with regular, old-style cauliflower cheese adding a superior depth of character. For some reason “Burnt Cauliflower” sounds, well a bit burnt to be honest. – Yours, etc,
MARY P WILKINSON,
Boleybeg, Galway.