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Quail eggs in sausage meat

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Ingredients for 1 servings:

  • 10 quail eggs
  • 250 g veal sausage meat
  • 1 shallot(s), finely diced
  • some butter for sautéing
  • 1 tbsp parsley, finely chopped
  • 1 egg(s)
  • 2 tbsp breadcrumbs (or 3 tbsp)
  • Salt
  • Fat for frying

Instructions

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

Makes 10 pieces, simply

Place quail eggs in cold water, bring to a boil, and boil hard for 3 minutes. Rinse well, peel, and saute the shallot in a little butter, set aside, and let cool. Once cooled, combine with the veal meat, parsley, egg, and breadcrumbs. Season with salt and pepper. Coat each quail egg in a little of the meat and fry in hot fat. Serve halved with some parsley and/or a slice of cocktail tomato as a spoon food, or serve several eggs on a small salad as an appetizer.

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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.

Mediterranean vegetables

Quail eggs in sausage meat