John Myers
Quail Egg Pie À La Papa
The perfect quail egg pie à la papa recipe with a picture and simple step-by-step instructions.
- 18 Quail eggs (here: from the neighbor!)
- 200 g Cucumber salad Danish style
- 100 g Young peas frozen
- 200 g Corn CAN
- 1 bag Immediately white gelatine soluble in cold water (here: from RUF)
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 400 ml Chicken broth (2.5 tsp instant)
- 1 Oblong / semicircular baking pan
- Prepare chicken broth (400 ml) and let cool down well. Boil the quail eggs (5 minutes) and carefully peel them off. Quarter the cucumber salad slices. Place the quail eggs (18 pieces) in the baking pan. Add the peas and half of the corn, season with salt (2 big pinches) and pepper (2 big pinches), cover with the cucumber pieces and finally spread the rest of the corn on top. Dissolve the gelatin in the cooled chicken broth and carefully pour into the mold. Let the quail egg pie cool in the refrigerator overnight. Turn out of the mold and serve with bread and butter if necessary.
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