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Quail egg in the nest

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Ingredients for 6 servings:

  • 2 m.-sized potatoes
  • some milk or cream
  • some butter, for the potato cream and for frying the quail eggs
  • salt and pepper
  • 6 quail eggs
  • 6 shrimp(s), (party shrimp)
  • Herbs (e.g. dill, parsley)
  • lamb’s lettuce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

an unusual amuse gueule on spoons

Wash, peel, and chunk the potatoes, then boil in salted water. Drain, steam briefly, and mash with milk or cream and butter until creamy. Season with salt and pepper. Using a piping bag fitted with a rosette nozzle (small opening), pipe the potato mixture directly onto six finger food spoons to form a wreath for the egg nest. Fry quail eggs in a little butter to make fried eggs, remove from the pan, and cut out round shapes (using a cookie cutter or shot glass). Place them in the potato wreath. Decorate each with a party prawn and herbs or a lamb’s lettuce rosette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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