John Myers
Contents
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Ingredients
For the mayonnaise:
- 1 Pc. Egg
- 0,5 Pc. Lemon juice
- 1 tsp Dijon mustard
- Salt
- Pepper
- 250 ml Sunflower oil
For the green sauce:
- 1 bunch Frankfurt Green Sauce Herbal Mixture
- 400 g Sour cream
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustard
- 0,5 Pc. Lemon
- 1 tsp Sugar
- Salt
- Pepper
For the Scottish eggs:
- 400 g Minced veal
- 200 g Salsiccia Mettwurst
- 2 tsp Dijon mustard
- 6 Pc. Quail eggs
- Breadcrumbs
- Flour
- 2 Pc. Eggs
- Nutmeg
- Salt
- Pepper
- Sunflower oil for deep-frying
Instructions
Mayonnaise:
- Put the ingredients in a tall, narrow mixing bowl in the order shown, everything at room temperature!
- Start with the hand blender at the highest level at the very bottom and slowly pull it up until you have a homogeneous mayonnaise.
Green sauce:
- Gradually put the sour cream and the washed herbs in a blender and chop until the herbs still have substance and bite, but the sauce is evenly green.
- Transfer to a bowl, stir in the other ingredients and season to taste.
Scottish eggs:
- Knead the mince and sausage meat with mustard, an egg and nutmeg into a mince. Carefully season with salt and pepper. Boil the quail eggs for 2 minutes, quench, peel and roll them in flour.
- Bake the balls in hot frying fat at 175 degrees until they are golden brown.
- Put a ladle of green sauce in a deep plate and place a Scottish egg on each.
Nutrition
Serving: 100gCalories: 458kcalCarbohydrates: 2.5gProtein: 5.5gFat: 48g
