Quail eggs with asparagus and walnut mayonnaise
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
9 | Quail eggs; see * Note 1, | |
At room temperature | ||
6 | slices | Serrano ham; see * Note 2 |
2 | Black olives | |
18 | Asparagus tips; thin, blanched until just | |
Tender | ||
½ | teaspoon | Dijon mustard |
½ | tablespoon | Sherry vinegar |
1 | small | Whol egg |
⅓ | cup | Sunflower oil |
3 | tablespoons | Walnut oil |
Salt; to taste | ||
Freshly-ground black pepper; to taste |
Directions
* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil them, and proceed as with quail eggs.
* Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute.
Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2½ minutes. Remove and shell immediately. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about ¾ of the oil has been added. Season with salt and pepper. Let eggs come to room temperature.
Place ham slices on 6 small plates and spread ⅙ of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips. This recipe yields 6 appetizer servings.
Suggested drink: Hidalalgo Manzanilla, La Gitana Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G08 broadcast 04-29-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-06-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.
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