John Myers
Quail Egg and Vegetable Terrine
The perfect quail egg and vegetable terrine recipe with a picture and simple step-by-step instructions.
- 36 Quail eggs (here: gift from the neighbor!)
- 200 g Snack paprika mix (here: From ALDI Nord)
- 1 Can Sliced mushrooms / weight 170 g
- 100 g Pickles
- 2 bag Ground gelatine / white
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Chicken broth instant
- 1 Terrine shape
- Cling film
- Boil the quail eggs for about 5 minutes, quench and peel them off carefully. Clean and wash the snack peppers and cut into small diamonds. Drain the mushrooms and cut them a little if the slices / pieces are too big. Cut the pickles into small diamonds. Line the terrine with cling film. Place / pour all ingredients (quail eggs, paprika diamonds, mushroom slices / pieces and pickled gherkins) regularly into the terrine pan, prepare gelatine according to the instructions on the package, salt (2 big pinches), pepper (2 big pinches), season with instant chicken stock (1 teaspoon) and in Pour / fill up the terrine. Place in the refrigerator overnight and turn over the next day. Cut into slices to serve.
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