Now I know that pâté is not the most photogenic thing - and I am definitely not a food stylist - but I had to show you the three different kinds of pâté I was given. Two with morsels of meat en gelée and one of pure pâté goodness.
Quail eggs just taste richer, creamier, and denser than chicken eggs. And the fact that they are so dainty and their shells so beautiful - just look at the pale mint green on the inside of speckled brown! - that they are a delight to eat.
And, really, I have a thing for eggs, overall. This was gastronomic kindness at its greatest.